Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pandan coconut panna cotta. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Pandan Coconut Panna Cotta is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Pandan Coconut Panna Cotta is something that I have loved my whole life. They are fine and they look wonderful.
Coconut panna cotta is a fusion Italian dessert interplay with an Asian flavor. This recipe shows you how to make it step by step. However, this luscious panna cotta I had blends seamlessly into the creamy texture of cream with the subtle and aromatic pandan flavor. You can, of course, add some whipped cream and sugar-free chocolate chips for topping, but this is delicious and filling to eat by itself.
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 that.
The ingredients needed to make Pandan Coconut Panna Cotta:
- Take 1 Tsp Oil, to grease
- Prepare 300 ml Double Cream
- Take 2-3 Pandan Leaves
- Prepare 30 g Caster Sugar
- Take 3 sheets Fine Leaf Gelatine
- Make ready (for setting half a pint of water)
- Take 200 ml Coconut Milk
- Get 3 Tbsp Desiccated Coconut
- Prepare 2 Tbsp Peanuts
- Make ready 3 Raspberries
A perfect panna cotta should be supple, on the verge of slumping, and super smooth. Directions Blend/process pandan leaves with coconut cream. To serve, slide out the panna cotta and top with fruit cocktail with syrup. Blend/process the pandan leaves with coconut cream.
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.
To serve, slide out the panna cotta and top with fruit cocktail with syrup. Blend/process the pandan leaves with coconut cream. Drain to extract the thick liquid. Add this liquid into a pan with milk and sugar. Creamy Coconut Panna cotta that is easy to make and is PALEO and DAIRY FREE (and Vegan friendly).
So that is going to wrap this 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 is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!