Pandan Coconut Panna Cotta
Pandan Coconut Panna Cotta

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pandan coconut panna cotta. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pandan Coconut Panna Cotta is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Pandan Coconut Panna Cotta is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook pandan coconut panna cotta using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pandan Coconut Panna Cotta:
  1. Get 1 Tsp Oil, to grease
  2. Take 300 ml Double Cream
  3. Get 2-3 Pandan Leaves
  4. Prepare 30 g Caster Sugar
  5. Make ready 3 sheets Fine Leaf Gelatine
  6. Get (for setting half a pint of water)
  7. Get 200 ml Coconut Milk
  8. Get 3 Tbsp Desiccated Coconut
  9. Prepare 2 Tbsp Peanuts
  10. Get 3 Raspberries
Instructions to make Pandan Coconut Panna Cotta:
  1. Brush the moulds you are using lightly with oil.
  2. Put the cream into a saucepan with tied pandan leaves, then bring to the scalding point over a medium heat. Remove from the heat, add 30 grams of caster sugar and stir to dissolve. Set aside to infuse for 15-20 minutes.
  3. Soak the gelatine in cold water until soft, for about 5 minutes.
  4. Remove the pandan leaves from the infused cream and gently reheat over a low to medium heat.
  5. Squeeze the excess water out of the gelatine, then add the gelatine sheets to the warmed cream, stirring to dissolve. Strain the mixture into a bowl and add the coconut milk. Taste and add more sugar, if needed.
  6. Pour into moulds and chill in the fridge for at least three and a half hours, or ideally overnight.
  7. Toast the coconut and peanuts in a frying pan with medium heat. No need to add any oil. Take them out of the pan when they have a little colour. When they are cool, crush gently and leave aside.
  8. Half an hour before serving, take the panna cotta out of the fridge. To turn out, dip the moulds (to the rim), in warm water for 5-10 seconds, then remove and gently release the panna cotta from the mould to the serving plate.
  9. Assemble coconut, crushed peanuts, raspberries on the serving plate.

So that’s going to wrap it up for this exceptional food pandan coconut panna cotta recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!