Pandan and Coconut Panna Cotta with Mango and Pineapple -
Pandan and coconut-infused panna cotta with mango and pineapple, served in kilner jars. A unique fusion of Italian and Malaysian flavors. Available at Chi Kitchen, Oxford Street, Dec 2017.
Ingredients
- 3 fresh pandan leaves, knotted
- 500ml coconut milk
- 500ml single cream
- 80g caster sugar
- 1 tsp vanilla bean paste
- 40g desiccated coconut
- 4 sheets of platinum grade leaf gelatine
- ½ ripe mango, peeled, stoned and diced
- ¼ small ripe pineapple, peeled and diced
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