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Coconut pandan panna cotta w passionfruit syrup

Recipe by Jo Feehan- Second Helping

Makes four.

  • 400ml coconut milk
  • 100ml coconut cream
  • 2 sheets gold leaf gelatin
  • 4 pandan leaves
  • 3 tblsp coconut sugar
  • Shaved coconut to garnish
  • Passionfruit syrup:
  • 4 passionfruit
  • ¾ cup caster sugar
  • ¾ cup water
  1. Gently heat coconut milk and cream together in a small saucepan with the sugar and pandan leaves chopped into rough pieces. You want the mix to just get to hot. If it simmers or comes to a boil the coconut milk may split.
  2. Soften the gelatin in cold water for 5 minutes.
  3. Squeeze out excess water from gelatin and add to saucepan but remove from heat. Stir through until the gelatin has dissolved.
  4. Strain into a jug and then pour into 4 lightly greased 125ml dariole moulds.
  5. Chill in the fridge until set. Approx 5 hours.
  6. To make the passionfruit syrup gently dissolve the sugar and water over a low heat. When no sugar crystals are visible, add the pulp of the passionfruit and stir to combine. Leave on a how heat to reduce to the consistency of warm honey.
  7. Unmold the coconut pandan panna cotta onto servings plates, top with some toasted coconut flakes and passionfruit syrup.

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