- 4 tsp gelatine powder
- 250ml milk
- 100 ml coconut cream
- 70 gm caster sugar
- 2 stalks pandan leaves, tied in a knot
- 300 ml pouring cream
- 2 mangoes, cut into cubes
- 6 passionfruit pulps
- Mint leaves, to garnish
- Put 3 tablespoons of water in a bowl. Sprinkle gelatine powder evenly over. Leave the gelatine to sponge and swell.
- Add the milk, coconut cream, sugar and pandan leaves in a small saucepan. Heat over low heat and simmer for 10 minutes to infuse the flavours. Be sure not to boil the milk. Remove from the heat and leave to infuse for another 10 minutes. Discard the pandan leaves.
- Add in the sponged liquid to the warm milk and stir until completely dissolved. Strain the milk into a bowl through a fine sieve and chill in fridge until half set.
- Whip the cream until soft peaks form. No need to beat too long. Gently fold the whipped cream into the milk mixture and pour into six jelly/custard moulds. Refrigerate until completely set.
- Combine the mangoes and passionfruit and mix well.
- To serve, briefly dip the base of the moulds into hot water, then turn the panna cotta out onto individual serving plates. Drizzle with mango and passionfruit and garnish with a mint leaf.
- I was not able to find any fresh pandan leaf here, so just used the frozen one. Still good in smell though.
- If anyone can’t get any pandan leaf, substitute 1 teaspoon of pandan essence in the milk mixture to give a kick if desired.