Hello, I’m Marie. Today, we’re going to prepare pandan coconut panna cotta recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. 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 popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Pandan Coconut Panna Cotta is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook 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
- Prepare 300 ml Double Cream
- Take 2-3 Pandan Leaves
- Prepare 30 g Caster Sugar
- Make ready 3 sheets Fine Leaf Gelatine
- Take (for setting half a pint of water)
- Take 200 ml Coconut Milk
- Make ready 3 Tbsp Desiccated Coconut
- Get 2 Tbsp Peanuts
- Get 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.
So that’s going to wrap it up for this distinctive dish pandan coconut panna cotta recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
