Janet DeNeefe Shares Her Coconut Panna Cotta Recipe

Janet DeNeefe Shares Her Coconut Panna Cotta Recipe

Janet DeNeefe

Guest Food Editor

11/06/2018

This talented cook, restauranteur, author, artist, literary festival director, wife, mother, and practicing Hindu shares some of her favourite Indonesian-inspired recipes with us. 

INGREDIENTS
30gm white sugar
1/4 cup water
1 1/4 cup coconut milk
1 leaf of titanium strength gelatine or 2 teaspoons gelatine
2 fat pieces orange rind, grated
1 teaspoon vanilla extract
2 pandan leaves, tied together in one knot
400ml whipping cream

METHOD
Place the cream in a large bowl and set aside.
Dissolve the sugar with the water over a low flame in a heavy-based saucepan. This will only take a few minutes.
Add to the dissolved sugar, the grated orange rind, vanilla, pandan leaves and coconut milk. Over a low flame cook gently for 15 minutes.
Meanwhile soak the gelatine leaf in cold water for 5 minutes or until softened. Squeeze water from gelatine and add to coconut milk mixture, stirring to dissolve gelatine.
Strain the mixture through a fine sieve onto the cream, stirring to combine.
Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in the slightly cooled cream mixture. Otherwise pour into 6 elegant glasses. Refrigerate overnight or until set.
To serve, run a knife around inner edge of ramekins, then turn out onto plates and serve immediately.

The Carousel thanks BALI The Food of my Island Home