Enchanting Coconut Panna Cotta

Allergens

Milk, Gelatin

Ingredients

• 2 cups full
• fat coconut milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 2 pandan leaves, finely chopped
• 1 tbsp powdered gelatin
• 3 tbsp cold water

Instructions

1. In a small bowl, combine the powdered gelatin with cold water and let it bloom for 5 minutes. Stir occasionally to ensure even hydration.
2. In a saucepan, gently warm the coconut milk and heavy cream over medium heat. Add in the sugar, stirring until dissolved.
3. Incorporate the pandan leaves into the mixture and let it simmer for 10 minutes, allowing the flavors to meld together.
4. Remove the saucepan from heat and mix in the bloomed gelatin, whisking until fully incorporated.
5. Strain the mixture through a fine mesh sieve to remove pandan leaves, then pour into individual serving dishes or ramekins.
6. Refrigerate for at least 4 hours or overnight until set.

Chef’s Insight

The secret to a perfect panna cotta lies in the delicate balance of flavors and textures, allowing each element to shine while harmoniously uniting together.

Notes

Be sure to use full-fat coconut milk for a richer taste and texture.