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Recipes By Phol Tantasathien Pandanus Panna Cotta


Ingredients
Cream 500 g.
Coconut milk 100 g.
Pandanus leaves 20 g.
Gelatin 4 sheets
Icing sugar 40 g.
Plam sugar 30 g.

Coconut cream ingredients
How To
1. Soak gelatin in cold water to soften the sheets.
2. Blend milk and Pandanus leaves in a blender and strain through white cloth.
3. Boil plam sugar and icing sugar in cream until about ¾ evaporates.
4. Remove the cream from the burner and melt the gelatin sheets in the cream. Mix everything smoothly.
5. Add the Pandanus milk and mix everything well. Put the mix in jelly molds. Leave it to cool down. And then refrigerate for 6 hours.
6. Meanwhile, make palm sugar whipped cream by boilingpalm sugar in 50 ml of cream until it completely melts. Remove it from the burner, mix well with the rest of the cream, and refrigerate it.
7. To easily remove panna cotta from the mold, put it in warm water for 10 seconds.
8. Before serving, whip the plam sugar cream, serve with the panna cotta and top with shredded coconut.

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