Step-by-Step Guide to Prepare Perfect Pandan Coconut Panna Cotta
Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Perfect Pandan Coconut Panna Cotta. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Pandan Coconut Panna Cotta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pandan Coconut Panna Cotta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pandan Coconut Panna Cotta is 4 -5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Pandan Coconut Panna Cotta using 10 ingredients and 9 steps. Here is how you can achieve it.
This is one of my signature desserts. I love Panna Cotta and I love Thai dessert called Wun. They are both gelatine desserts. I adapted the recipe from Italian Panna Cotta by adding Thai (not) secret ingredients, Pandan Leaves and coconut milk, in the mix. And serve this with all time Thai favourite, Coconut and crushed peanuts. #myfavouriterecipe
Ingredients and spices that need to be Make ready to make Pandan Coconut Panna Cotta:
- 1 Tsp Oil, to grease
- 300 ml Double Cream
- 2-3 Pandan Leaves
- 30 g Caster Sugar
- 3 sheets Fine Leaf Gelatine
- (for setting half a pint of water)
- 200 ml Coconut Milk
- 3 Tbsp Desiccated Coconut
- 2 Tbsp Peanuts
- 3 Raspberries
Instructions 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.
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So that is going to wrap it up with this special food Steps to Make Favorite Pandan Coconut Panna Cotta. Thanks so much for your time. I'm sure that you can make this at home. There is 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. Thanks again for reading. Go on get cooking!