Ingredients

1 tin

Pandan Juice

5 tbsp

coconut milk powder

500ml

double cream

tonka bean, finely grated

70g

caster sugar

50g

desiccated coconut

4 leaves

gelatine

oil for greasing moulds

PANDAN, COCONUT & TONKA BEAN PANACOTTA recipe from Gourmet Glow : " Authentic Thai flavours with a twist of Brazilian Tonka Bean. The nutty vanilla scent of the pandan leaf is perfectly complimented by the smokey vanilla notes of the Tonka Bean. Adore this new recipe creation. It’s set with a good wobble and not at all rubbery"

Method

Lightly grease 6 Dariole moulds with flavourless oil and set aside.
Whizz the pandan juice and coconut milk powder in a high speed blender.
Put half the pandan mixture, half the cream, the Tonka bean, coconut and sugar in a pan and heat until steaming. Remove from the heat and set aside.
Meanwhile soak the gelatine sheets in cold water for 5 minutes. Squeeze out excess water.
Once the cream mixture has cooled a little (too hot and the gelatine will not set), whisk in the squeezed gelatine leaves.
Add the rest of the cream and pandan mixture.
Strain through a fine sieve into a jug.
Divide the mixture evenly between the moulds and refrigerate overnight to set.
To turn out, briefly dip the moulds into warm water and invert onto a plate.