Pandan and ginger panna cotta
Do you remember how exciting it used to be to collect stamps in your passport? It was always fun to flick through and see all the stamps from different countries. But passports these days aren’t the same – not as many stamps are used with the new style passports that contain electronic chips. Also, rather annoyingly (at least for NZ passports) they’re only valid for five years, not ten. And doesn’t five years go by incredibly fast?
Recently my passport was due to expire and I needed to sort out a renewal. I had to get a reference for my renewal application, so off we went to visit Dany. While we were visiting, I saw that she had a copy of Indochine – a recent birthday present from her workmates.
I had a quick flick through – it’s a beautiful book and the photos are stunning. I was particularly taken with the recipe for a pandan and ginger panna cotta. So taken that I decided to make it that day. So I did!
I adapted the recipe a bit – mostly just by using coconut milk instead of cream. It was pretty easy to make – the hardest thing was grating the ginger and infusing the milk with pandan leaves. Using pandan extract instead of leaves would speed up the process considerably.
The resulting panna cotta was *quite* gingery and you know what? I like pandan but sometimes it makes me think of old socks. :p So I’m not raving about this panna cotta – possibly taking out one flavour element would make it better. I thought that pandan, ginger and coconut would be great together and, well, I won’t say I was wrong, but I wasn’t as excited by it as I thought I would be. It was possibly just a bit too gingery for my liking (and generally I like gingery things). I also think it could use a little less gelatine.
So while I didn’t love it, I’m blogging it anyway – since I already took the photos (hah!). And it could just be that it wasn’t to my taste: others may love it. If you make it, please let me know your verdict. 🙂
Ingredients
- 2 tablespoons boiling water
- 3 teaspoons gelatine powder
- 250ml milk
- 5 pandan leaves, roughly chopped (or you could substitute with pandan extract – maybe a teaspoon? or less?)
- 60g ginger, peeled and grated
- 110g sugar
- 500ml cream (or use coconut milk like I did)
Instructions
- Put the boiling water in a bowl and sprinkle over the gelatine. Stir it in and set aside.
- Blend the milk with the pandan leaves in a food processor. Place the milk mixture in a saucepan with the ginger and heat until almost boiling. Remove from the heat and set aside for 15 minutes so the flavours can infuse.
- Strain the mixture into a clean pan, getting as much of the liquid from the leaves and ginger as possible.
- Put the pan on the heat. Add the sugar and softened gelatine. Stir and bring the mixture up to the boil so the gelatine completely dissolves. Take it off the heat and whisk in the cream (or coconut milk if using).
- Strain the mixture into size 150ml cups and refrigerate for 3 hours, or until completely set.
- Serve in the cups or turn out, if preferred.
Notes
Adapted from Indochine
msihua
February 22, 2012 @ 10:47 pm
Ooo.. so pretty! My passport only goes for 5 years as well.. and they charge us $300 for each renewal. I think the government has a conspiracy plan to make more money 😛
Agnes
February 22, 2012 @ 10:57 pm
$300! That’s outrageous.
Thanh
February 23, 2012 @ 10:37 pm
Photos look great. As for the flavour combo, I’m not sure I would like it either. Pandan and coconut would work amazingly but I’m not a fan of ginger so I don’t think it will work for me.
Agnes
February 26, 2012 @ 9:39 pm
I think it would be better without the ginger. Or without the pandan. I might try that next time.
leaf (the indolent cook)
February 23, 2012 @ 10:41 pm
I actually really like the sound of this flavour, but I do have doubts after your review. Hmmm!
Agnes
February 26, 2012 @ 9:39 pm
Try it! It could’ve just been me 🙂
Cara @ Gourmet Chick
February 24, 2012 @ 1:49 pm
Hmm I am a bit scared of trying to replicate this after your comment that it tastes like old socks, at least it looks very pretty!
Agnes
February 26, 2012 @ 9:38 pm
Hehee, I didn’t do a very good job of selling it, did I?
Megan
February 27, 2012 @ 5:00 pm
Aw, I’m so sad that you don’t like pandan! I adore it – I find it really fragrant and floral. The comparison with socks amazes me – though, granted, I’ve never eaten it in a savoury context, so I can’t rule it out entirely. I love pandan and lemon together, or pandan and vanilla. I get lazy and use the extract (c’mon, it turns baked goods bright green – how can it be bad?!) so perhaps that’s where the difference lies. *shrug*
Anyway, the food styling is still nice, even if you found the recipe wasn’t! 😀