Vanilla Panna Cotta

  • Milk 200.0 ml
  • Candia Cooking Cream 200.0 ml
  • Sugar 35.0 g
  • Vanilla Pods 1.0 pc
  • Gelatine Sheet 4.0 g


  • Small Sago 75.0 g
  • Water 750.0 ml
  • Pandan Leaves 3.0 pc

Orange Tamarind Sauce


  • Fresh Mangoes, diced 200.0 g
  • Dried Sakura Petals 5.0 g

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.



  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.