While scrolling through Instagram, I came across a post from Naval Ravikant that resonated with me: “Inspiration is perishable, act on it immediately.” I mean that’s what these supper clubs are about. So while things were still fresh in my mind from a recent supper club, I combined various aspects and components that we liked from both desserts into one. Quality over quantity – rather than having extra courses that are so-so, why not combine the two to have one that’s excellent?
The final version of this dessert (pictured at the top of the page) consists of a pandan panna cotta flower, with some jellies and fresh mango nestled in the middle. On top is a scoop of vanilla ice cream, topped with a cashew coconut crumble. Next time, we would sever it in a bowl for ease of eating.
- 300g coconut milk (Boiron)
- 12g gelatin mass
- 1/8 tsp pandan extract (Butterfly)
- silicon moulds
- small pot
- In a small pot, heat coconut milk to 60°C.
- Stir in gelatin mass, then pandan extract.
- Strain mixture, and pour in silicon mould.
- Refrigerate for roughly 4 hours or until the mixture is set and can be removed from mould easily.
- you can substitute other milks (dairy or non-dairy) for the coconut milk, but this will require some adjustments in terms of total fat content and total sugar content (16-20%)
- If you are using dairy, use 175g of whole milk, 125g of heavy cream, and 50g of sugar)
- you can obtain a softer or firmer texture by adjusting the amount of gelatin mass (for a firmer texture we used 18g of gelatin mass)
- we use fish gelatin, but you can use other gelatin (beef or pork) ***check bloom strength
- if you are vegetarian, you can use hydrocolloids to set the panna cotta instead (agar 0.2-0.5% or carrageenan 0.2-0.8%)
- flavourings: you can infuse herbs or tea into the mixture by steeping it for 10-15 minutes
FAQs, Tips, Troubleshooting:
- For an better emulsion, blend using an immersion blender, but be mindful not to incorporate too much air into the mixture.
- To unmould: if time allows, we like pouring the panna cotta in a mould, freezing it and then unmoulding it straight on the plate. This way you don’t have to be as careful when you unmould, but you do need to allow enough time for it to defrost in the fridge afterwards.