Pandan Panna Cotta with Mango Butter
The perfect panna cotta (Italian-style cooked cream) is characterised by its wobble - it should be barely set, and jiggle when the plate is moved. Here we use the fragrance of pandan with the rich tropical sweetness of mango.
Pro tip: Timing is also essential - eat it between 2 - 3 hours of refrigeration to ensure that it doesn't over set and become too solid.
Makes 4 small servings, or 2 larger ones*You can click on the link to purchase the individual items.
10g gelatine powder
30ml fresh milk or coconut milk
120ml fresh milk
150ml heavy cream
2 teaspoons pandan extract
Mango Butter & Garnish
3 tablespoons of ripe mango, cubed
2 teaspoons lime juice
1 tablespoon brown sugar
2 tablespoons butter
⅛ teaspoon salt
1 teaspoon, mildly flavoured vegetable oil
- Panna Cotta: First, place the gelatine and 30ml of fresh or coconut milk together in a small bowl. Stir and set aside.
- Prepare 4 ramekins, smooth tins or glasses and gently wipe the inside of each one with a thin coat of vegetable oil.
- Next, put the remaining items (except mango butter ingredients) into a small pot and heat over low heat.
- When the mixture is steaming (do not allow to boil), add the gelatine mixture. Stir well and take off heat.
- Allow the mixture to cool slightly and then evenly distribute between your glasses.
- Refrigerate for at least 2 hours, before serving with Mango Butter.
- Pass the mixture through a very fine sieve, pressing the mango pulp through until you get a thick, glossy sauce. Reserve this at room temperature, until time to serve.
- To serve directly from the glass, pour some sauce over the top of each panna cotta and top with mango cubes.
- Alternatively, unmold by dipping the bottom of each ramekin in hot water for 10 seconds, then running a sharp thin knife around the edges, and turning over on a plate. Top with mango sauce and mango.