Recipe of Award-winning Pandan Coconut Panna Cotta

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, pandan coconut panna cotta. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Pandan Coconut Panna Cotta is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Pandan Coconut Panna Cotta is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have 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. Prepare 1 Tsp Oil, to grease
2. Prepare 300 ml Double Cream
3. Prepare 2-3 Pandan Leaves
4. Prepare 30 g Caster Sugar
5. Make ready 3 sheets Fine Leaf Gelatine
6. Take (for setting half a pint of water)
7. Prepare 200 ml Coconut Milk
8. Get 3 Tbsp Desiccated Coconut
9. Make ready 2 Tbsp Peanuts
10. Prepare 3 Raspberries

Steps 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 is going to wrap this up with this exceptional food pandan coconut panna cotta recipe. Thank you very much for your time. I am confident that 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, friends and colleague. Thanks again for reading. Go on get cooking!