Sensational Indonesian Vegetarian Dessert: Mouthwatering Almond-Coconut Panna Cotta with Jackfruit Compote

Allergens

N/A

Ingredients

• 1. 3 cups almond milk 2. 1 cup coconut cream 3. 1/2 cup granulated sugar 4. 1/4 cup cornstarch 5. 1 teaspoon vanilla extract 6. 1/2 teaspoon salt 7. 1 can (20 oz) jackfruit in water, drained and chopped 8. 3 tablespoons brown sugar 9. 1 teaspoon ground cinnamon 10. 1/4 teaspoon ground nutmeg 11. Optional toppings: toasted almond flakes and fresh mint leaves

Instructions

1. Prepare the almond coconut panna cotta mixture by combining almond milk, coconut cream, sugar, cornstarch, vanilla extract, and salt in a saucepan. Whisk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and let it cool slightly.
3. Divide the panna cotta mixture evenly among six ramekins or dessert cups, cover with plastic wrap, and refrigerate for at least 4 hours or overnight to set.
4. For the jackfruit compote, drain the canned jackfruit and chop it into small pieces. Combine the jackfruit, brown sugar, cinnamon, and nutmeg in a saucepan. Cook over medium heat until the jackfruit is tender and the sauce has thickened.
5. To serve, carefully remove the set panna cotta from the ramekins or dessert cups, place them on individual plates, and top with the warm jackfruit compote. If desired, garnish with toasted almond flakes and fresh mint leaves.

Chef’s Insight

The combination of almond-coconut creaminess and jackfruit's tropical sweetness creates an unforgettable dessert experience.

Notes

Be sure to use high-quality almond milk and coconut cream for the best flavor and texture.