Pandan Panna Cotta
There are so many custard based desserts in the world in many different cuisines and I want to eat them all! This is not strictly Vietnamese, but is very similar to something you may find in a fine restaurant in Vietnam. We decided to create it for the Vietnomnom cooking class coming up in May. In all my travels to Asia, pandan is one of those fragrances (much like durian) that is instantly recognisable but unlike durian, is a lovely smell.
The longer I write recipes, the more I realise I know very little. It is a learning curve that I will never tire of. I love it all. So...this is my own invention though I am sure someone somewhere out there as thought of it before. We just love the subtle green colour, the collection of vanilla bean seeds on what becomes the top of the dessert when you turn it out and the silky, wobbly texture that is characteristic of a good panna cotta. We had a little issue with our first test but that was entirely related to the treatment of the gelatine. NEVER boil it. NEVER forget to bloom it in room temperature water first. And ALWAYS blend the bloomed gelatin in a portion of hot liquid that is part of your end product. The good thing is, unless you have boiled it, you can rescue a gelatine mixture by reheating and reblending.
Anyway, have some fun, get the edible flowers if you wish, they are pretty cute. And of course, make the Lime Leaf Cookies with which we are also obsessed to accompany.
We are nothing if not a site full of custardy goodness...an ebook is required perhaps?
Check out some of these for your next dessert:
White Chocolate Custard Fruit Tarts
Fried Custard with Spiced Passionfruit Syrup
Maple Caramel And Vanilla Custard With Pecan Crumb
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Need
- 2 Tablespoons flavourless gelatin bloomed in 50g water
- 500 Grams milk
- 200 Grams coconut milk Recipe
- 30 Grams pandan leaves (available frozen from Asian grocers)
- 200 Grams Sweetened Condensed Milk
- 3 eggs
- 1 Teaspoon vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 2 Drops Pandan flavouring (add more or less to get your desired colour/flavour)
Do
- 1
Place ramekins or dariole moulds onto a tray. Set aside.
- 2
Place milk, coconut milk and pandan leaves into the Thermomix bowl. Heat 10 min/70°C/speed 1. Let it cool and infuse for at least 2 hours.
- 3
Discard leaves and return strained milk mixture to the Thermomix bowl.
- 4
Bloom the gelatin well in advance of needing it. It doesn't matter if it goes into a solid lump.
- 5
Add all remaining custard ingredients to the Thermomix bowl and cook 8 min/80°C/speed 4.
- 6
Pour into ramekins. Refrigerate for at least 4 hours before serving.
- 7
To serve, place serving dish over ramekin and quickly tip upside down, tap the base of the ramekin to help release it.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
