Page 71 - Signavio-Cookbook-2018-en

[Si Ni] Coconut Sago Pandan Panna Cotta_B

Authors: Charlott Natho

Prepare coconut sago COCONUT
Low heat Stir well! First layer of the
Panna Cotta
(At least) SI NI CHEN
Briefly squeeze gelatin Pour sago into 30 minutes
Soak sago in Filter the sago Soak gelatin Add sago to leaves to remove water and mould and let it
add to boiled sago mixture
water to remove water leaves in cold coconut milk and until gelatin leaves dissolved set in the
water
boil everything
Hungry for 30 minutes 5-10 minutes completely freezer Sales Manager
Coconut Sago SAGO
Pandan Panna Cotta APAC
It can be stored and February 2015
Prepare pandan Panna Cotta set overnight in the Singaporean
fridge as well PANDAN
Stir occasionally
Place Panna
Add the final Cotta on a plate,
pandan Panna
Pour milk
Soak 2 gelatin Boil whipped cream, mixture into Add 1 tsp of Cotta mixture to sprinkle
leaves in cold pandan leaves (tied whipping cream pandan paste the mould that crumbles around
together) and palm
water sugar mixture and mix and stir contains the it and drizzle
5-10 minutes well coconut sago and 30-40 minutes calamansi syrup Enjoy your meal!
set in the freezer over PANNA
Briefly squeeze the Second layer of Feel free to add any
gelatin leaves to the Panna Cotta fruits of your liking
Boil coconut milk get rid of water
COTTA
and dissolve in the
coconut milk
Prepare calamansi crumble
Keep rubbing to form a
crumbly mixture Approx. 400 F
Add 1/3 of the Pour calamansi
flour to butter Add the Spread into
juice into the
and rub the remaining flour mixture and mix baking dish and Take baking dish
out of the oven
butter into the gradually well bake it at 200°C
flour 20 minutes
COCONUT PANDAN CALAMANSI CALAMANSI
SAGO PANNA COTTA CRUMBLE SYRUP
Prepare syrup
Until sugar dissolved Medium to
completely low heat 70g sago 8 pieces pandan leaves 100g butter 50g white sugar
Add ccalamansi
juice and boil 200g coconut milk 300ml whipping cream 150g plain flour 50ml water
Boil sugar and and stir until
water syrup has
5 minutes desired 2 gelatin leaves 150g coconut milk 3 tbsp. calamansi juice 5 tbsp. of calamansi juice
thickness
3 tbsp. sugar 150g palm sugar 3 tbsp. fine sugar
2 gelatin leaves
1 tsp. pandan paste