Easiest Way to Prepare Super Quick Homemade Pandan Coconut Panna Cotta

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pandan coconut panna cotta. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pandan Coconut Panna Cotta is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Pandan Coconut Panna Cotta is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. 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. Take 1 Tsp Oil, to grease
2. Make ready 300 ml Double Cream
3. Get 2-3 Pandan Leaves
4. Make ready 30 g Caster Sugar
5. Prepare 3 sheets Fine Leaf Gelatine
6. Take (for setting half a pint of water)
7. Make ready 200 ml Coconut Milk
8. Take 3 Tbsp Desiccated Coconut
9. Get 2 Tbsp Peanuts
10. Get 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’s going to wrap this up with this exceptional food pandan coconut panna cotta recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!