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Pandan Panna Cotta

RECIPE BY CAMILA MACEDO
PHOTOGRAPHED BY CAMILA MACEDO

RUMA Pandan Panna Cotta

INGREDIENTS

  • 200ml coconut milk
  • 100ml heavy cream
  • 1/4 (40g) cup sugar
  • 3 gelatin sheets
  • 1 tsp pandan extract
  • 1/4 cup water

PREPARATIONS:

  • Bloom the gelatin in water.
  • Heat coconut milk, cream, and sugar over medium heat until hot but not simmering.
  • Once hot, stir in the gelatin and pandan extract until fully dissolved.
  • Pour into 4 molds, cover and refrigerate until set.
  • We served with tapioca pearls in a lime, pandan sauce and toasted coconut flakes.