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.
Ingredients
Vanilla Panna Cotta
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Milk 200 ml
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Candia Cooking Cream 200 ml
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Sugar 35 g
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Vanilla Pods 1 pc
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Gelatine Sheet 4 g
Sago
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Small Sago 75 g
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Water 750 ml
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Pandan Leaves 3 pc
Orange Tamarind Sauce
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Warm Water (60 degree Celsius) 50 ml
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Dark Brown Sugar 70 g
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Orange Zest 1 pc
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Orange Extract 3 g
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Brown Colouring 2 g
Garnish
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Fresh Mangoes, diced 200 g
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Dried Sakura Petals 5 g
Preparation
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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.
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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.
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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.
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Garnish
- Garnish with more mango and/or freshly whipped cream.
