makes
6
prep
15 minutes
cook
35 minutes
difficulty
Mid
makes
6
serves
preparation
15
minutes
cooking
35
minutes
difficulty
Mid
level
Ingredients
- 1½ tbsp white sugar
- 60 ml (¼ cup) water
- 310 ml coconut milk
- 2 pandan leaves, tied together in a loose knot
- 2 wide strips orange rind
- 1 tsp vanilla extract
- 1 titanium-strength gelatine leaf
- 400 ml cream
Palm sugar syrup
- 250 g palm sugar, roughly chopped
- 250 ml (1 cup) water
Chilling time: overnight
You will need to begin this recipe 1 day ahead.
Instructions
Place the white sugar and water in a heavy-based saucepan and heat gently, stirring, until the sugar is dissolved. Add the coconut milk, pandan leaves, orange rind and vanilla and simmer over a low heat for 15 minutes to infuse the flavours into the milk.
Meanwhile, soften the gelatine in a bowl of cold water for 5 minutes. Squeeze the water from the gelatine and add to the hot coconut milk, stirring to dissolve the gelatine.
Pour the cream into a large bowl. Strain the coconut milk onto the cream, removing the pandan leaves and orange rind, and stir to combine.
Lightly oil 6 x 125 ml-capacity dariole moulds, ramekins or elegant glasses. Place them on a tray and fill with the cream mixture. Refrigerate overnight.
To make the palm sugar syrup, put the sugar and water in a heavy-based saucepan. Heat gently, stirring, until the sugar dissolves, then simmer without stirring for around 15 minutes, until roughly reduced by half. When small bubbles appear on the surface, remove from the heat immediately. Strain into a jug and leave to cool.
To serve the panna cottas, run a knife around the insides of the moulds and turn onto plates. (Or if using glasses you can serve them as they are.) Drizzle with a little palm sugar syrup.
Recipe from Bali: The Food of My Island Home by Janet de Neefe. Published by Plum/Pan Macmillan Australia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
