Hi, I’m Kate. Today, I’m gonna show you how to prepare pandan coconut panna cotta recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pandan Coconut Panna Cotta Recipe
Pandan Coconut Panna Cotta is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Pandan Coconut Panna Cotta is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have pandan coconut panna cotta using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pandan Coconut Panna Cotta:
- Take 1 Tsp Oil, to grease
- Get 300 ml Double Cream
- Prepare 2-3 Pandan Leaves
- Prepare 30 g Caster Sugar
- Take 3 sheets Fine Leaf Gelatine
- Get (for setting half a pint of water)
- Make ready 200 ml Coconut Milk
- Make ready 3 Tbsp Desiccated Coconut
- Make ready 2 Tbsp Peanuts
- Make ready 3 Raspberries
Steps to make Pandan Coconut Panna Cotta:
- Brush the moulds you are using lightly with oil.
- 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.
- Soak the gelatine in cold water until soft, for about 5 minutes.
- Remove the pandan leaves from the infused cream and gently reheat over a low to medium heat.
- 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.
- Pour into moulds and chill in the fridge for at least three and a half hours, or ideally overnight.
- 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.
- 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.
- Assemble coconut, crushed peanuts, raspberries on the serving plate.
So that is going to wrap it up for this special dish pandan coconut panna cotta recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
