Trio of Layered Panna Cotta

Author: Melissa Smith/CA
Category: Sweet
Servings: 32
Adventure Ingredients: Pandan leaf

ALL INGREDIENTS

Chocolate Panna Cotta:

• 1 cup whole milk
• 2 teaspoons powdered unflavored gelatin
• 2 cups heavy cream
• 1/4 cup sugar
• 3/4 lb. Scharffen Berger 62% chocolate, cut into small pieces
• 1 vanilla bean, seeds scraped (reserve pod for another use)

Coconut Panna Cotta:

• 2 teaspoons unflavored gelatin powder
• 3 tablespoons water
• 1cup coconut milk
• 1/2 cup heavy cream
• 1/2 cup sugar
• 1 pinch kosher salt

Pandan Panna Cotta:

• 1 cup whole milk
• 2 cups heavy cream
• 3 teaspoons unflavored gelatin powder
• 6 tablespoons sugar
• 2 teaspoons pandan paste (Koepoe-Koepoe brand)

PREPARATION

Chocolate Panna Cotta:

1. Arrange 12 tall, 6-ounce glasses on counter. Alternatively use deep ramekins.
2. Sprinkle gelatin over milk and let soften for 5 minutes.
3. Place chocolate in a medium sized bowl. Combine cream, vanilla seeds, and sugar in a medium saucepan set over medium heat, stirring to dissolve sugar. Add milk mixture, and whisk until thoroughly incorporated. Strain through a fine mesh sieve over the bowl of chocolate. Stir until chocolate is completely melted. Pour into a measuring glass.
4. Fill each glass or ramekin one third full with the chocolate base. Chill in refrigerator for 2 hours.

Coconut Panna Cotta:

1. Sprinkle gelatin over water and let sit for 5 minutes.
2. Combine coconut milk, cream, sugar, and salt in a saucepan. Stir over medium heat until sugar is fully dissolved. Stir in gelatin mixture until fully incorporated.
3. Strain into glass measuring cup and cool until barely warm.
4. Pour 2 – 3 tablespoons over chocolate panna cotta layer. Chill in refrigerator for 2 hours.

Pandan Panna Cotta:

1. Sprinkle gelatin over milk and let soften for 5 minutes.
2. Combine cream, pandan paste, and sugar in a small saucepan set over medium heat, stirring to dissolve sugar. Add milk mixture, and whisk until thoroughly incorporated. Strain through a fine mesh sieve into a glass measuring cup. Let cool until barely warm.
3. Divide pandan panna cotta evenly as the topmost layer in the glasses or ramekins. Chill for 4 or more hours in the refrigerator.

PRESENTATION

I serve this beautiful simple, yet complex dessert in the dish with a demitasse spoon and a shaving of dark chocolate. In the smaller dishes it makes for a lovely party dessert. This recipe can also be made into larger servings for fewer people.