Milk Tart Panna Cottas from Wholesome by Sarah Graham
While I’ve mixed things up a little here, with the cream filling as panna cotta-style instead of a heavier set custard, I like to think that this little pudding still has all the charm and...
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Ramekin
- Baking dish
- Oven
- Stove
- Refrigerator
- Spoon
- Chef's knife
- Cutting board
- Kitchen scale
Ingredients
- pinch of salt
- ⅓ cup honey (or rice malt syrup)
- 1 cinnamon stick (or 1 tsp ground cinnamon)
- 2 × 400 ml cans coconut milk (or full-cream milk)
- 3 gelatine leaves
- 3 cloves
- 2 star anise
- 1 vanilla pod, split lengthways
- ½ tsp ground cinnamon
- 2 Tbsp rolled oats (use gluten free if necessary)
- 2–3 Tbsp butter or coconut oil
- ¼ cup desiccated coconut
- ¼ cup ground almonds
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