Pandan Coconut Panna Cotta
Pandan Coconut Panna Cotta

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pandan coconut panna cotta. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The panda panna cotta has a custard-like texture with light green color. It is a head turner in a party with its unique decoration with pandan leaves, the crushed groundnuts, and the unusual color. Coconut panna cotta is utterly simple to prepare. Panna Cotta is an Italian Custard dessert that is served cold.

Pandan Coconut Panna Cotta is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Pandan Coconut Panna Cotta is something which I’ve loved my whole life.

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

Put the cream into a saucepan with tied pandan leaves, then bring to the scalding point over a medium heat. This Italian Pandan Coconut Panna Cotta has velvety, smooth and soft texture with semi-sweet pandan infused flavor. Italian Pandan Coconut Panna Cotta This pandan coconut panna cotta has always been important to me, this was the first dessert I've ever made in an actual professional kitchen. To keep this dessert sugar-free, this pandan coconut panna cotta is sweetened with Zerro erythritol.

Instructions 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.

Italian Pandan Coconut Panna Cotta This pandan coconut panna cotta has always been important to me, this was the first dessert I've ever made in an actual professional kitchen. To keep this dessert sugar-free, this pandan coconut panna cotta is sweetened with Zerro erythritol. Erythritol is popularly sold as a blend with monk fruit (luo han guo), but this version by local health brand JoyMix contains solely erythritol, if you're into that. Coconut-pandan panna cotta Buko (coconut) and pandan dessert is fast becoming a staple in buffet parties, including Christmas and New Year affairs. Here is a new twist on the refreshing combination of pandan and coconut flavors.

So that’s going to wrap it up for this special food pandan coconut panna cotta recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!