Panna Cotta

Inject a hint of savoury goodness to your panna cotta with this imaginative tapas recipe. It comprises of a vanilla panna cotta, mango panna cotta, orange tamarind sauce and sago, which is then exquisitely garnished with fresh mangoes and dried sakura petals.

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