Panna cotta is not the kind of dessert I'd like to make. The texture tends to be rubbery. May be I never found a good recipe--that's why.
Here's my friend's recipe. Her panna cotta has a rich flavor with soft and silky in texture, custard-like pudding that I like. I adapted her recipe by substitute some cream with coconut milk and soy milk, then flavor it with jasmine extract. I think I'm going to make pandan panna cotta next time.
makes 4 servings
- 200 g coconut milk
- 200 g soy milk
- 100 g heavy cream
- 100 g sugar
- 2 sht gelatin, bloomed
- 1 tsp jasmine extract
- some cereal for sprinkle
1. Bring coconut milk, soy milk, heavy cream and sugar to a boil.
2. Remove from the heat, add bloomed gelatin and jasmine extract.
3. Cool the mixture down in an ice-bath.
4. Pour into prepared molds, refrigerate.