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