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Pandan Panna Cotta with Mango Butter

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

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10g gelatine powder 

30ml fresh milk or coconut milk

120ml fresh milk

150ml heavy cream

40g sugar

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


    1. Panna Cotta: First, place the gelatine and 30ml of fresh or coconut milk together in a small bowl. Stir and set aside.
    2. Prepare 4 ramekins, smooth tins or glasses and gently wipe the inside of each one with a thin coat of vegetable oil.
    3. Next, put the remaining items (except mango butter ingredients) into a small pot and heat over low heat. 
    4. When the mixture is steaming (do not allow to boil), add the gelatine mixture. Stir well and take off heat.
    5. Allow the mixture to cool slightly and then evenly distribute between your glasses.
    6. Refrigerate for at least 2 hours, before serving with Mango Butter.
  • Mango Butter: First, reserve 1 tablespoon of mango in the fridge for garnishing.
  • Place the remaining ingredients in a small saucepan. Heat over low heat, and allow to simmer gently, stirring till the mango is very soft and the ingredients have melted together.
    1. 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.
    2. To serve directly from the glass, pour some sauce over the top of each panna cotta and top with mango cubes. 
    3. 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.

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