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Vanilla Panna Cotta

  • Milk 200 ml
  • Candia Cooking Cream 200 ml
  • Sugar 35 g
  • Vanilla Pods 1 pc
  • Gelatine Sheet 4 g


  • Small Sago 75 g
  • Water 750 ml
  • Pandan Leaves 3 pc

Orange Tamarind Sauce

  • Warm Water (60 degree Celsius) 50 ml
  • Dark Brown Sugar 70 g
  • Orange Zest 1 pc
  • Orange Extract 3 g
  • Brown Colouring 2 g


  • Fresh Mangoes, diced 200 g
  • Dried Sakura Petals 5 g
  1. Vanilla Panna Cotta

    • Soak gelatine sheets while warming up cream milk and sugar.
    • Cut open vanilla pods, scrape seeds into mixture and dissolve gelatine inside.
    • Fill desired glass or ramekin half way with mixture and let it set in chiller.
    • Repeat same process with mango panna cotta, add in fresh pomelo last in the glass and fill the other halves leaving some space for the sauce.
  2. Sago

    • Boil water with pandan leaves for 15 mins, remove leaves and add sago then cook until transparent.
    • Pour sago into ice bath and set aside.
  3. Orange Tamarind Sauce

    • In a pot, cook sugar with water.
    • Fold in Knorr Concentrated Tamarind Sauce, add orange extract, zest and colouring last and pour into sago while hot.
    • Chill for 1 hour, sieve the sago before adding to panna cotta.
  4. Garnish

    • Garnish with more mango and/or freshly whipped cream.