Panna Cotta

Ingredients

  • 800 ml coconut cream
  • 4/5 cup of icing sugar, sifted
  • 1 3/4 tbsp water
  • 1 3/4 tsp gelatine powder
  • pandan essence

Instructions

  1. Place the gelatine in a bowl, add the water and allow to stand for 5 minutes.
  2. Place the coconut cream and icing sugar in a saucepan over medium heat and bring to boil.
  3. Add the pandan essence.
  4. Add the gelatine mixture and stir until dissolved.
  5. Pour mixture into lightly greased molds.
  6. Refrigerate for 4-6 hours or until firm.
  7. Remove from the fridge 5 minutes before serving.
  8. Remove from the mold and serve with raspberries.