I have come across this dessert for awhile. Panna Cotta is something I learn when I move to Australia. It was a "jelly" kind of dessert but mostly is in creamy taste. As in the basic is bring the cream to boil and add in gelatin to let it set into soft creamy "jelly" type dessert. The creaminess of the dessert often bring a dinner meal come to an end with a satisfaction feeling yet not over full.
I have take this opportunity to make this dessert to enter the -> Aspiring Bakers #24 (October 2012) : Jellies & Puddings hosted by Charmaine of MiMi Bakery House
m still a very amateur in food blogging world but is excited to be able to share recipe with those who love to bake, cook and share.
In my early year of learning to cook and bake , I come to know a lot of great food bloggers from the same country as me and reside in other foreign land. The love of my own home country food has always follow me wherever I goes. From not knowing what to do and learning from people through their food sharing, is such a wonderful experience for me.I hope I be able to share my little part and encourage other to want to bake , cook and share as well.
For this recipe I follow the actual link from this wonderful food blogger ->Seasaltwithfood
I did not do as the recipe as I do not have so many egg shells. As a result my recipe is half the original recipe .
10 empty eggs shell.
Process of cleaning and sterilized egg shell.
Carefully ,crack the top part of the egg, remove the top part of the egg shell carefully and do not break the eggs shell. Pour the egg out ( I used it to make some cake) , using warm water to clean the eggs shell properly.Dry the surface of the egg shell and gentle place onto the cooling rack and place them into the preheated oven for 15min.
Let the sterilized egg shells cool completely before you fill them with the coconut panacotta mixture.
Recipe as show :
Coconut Panna Cotta
250 ml Coconut Milk
50 ml Whipping Cream
60 g White Chocolate
1.5 Tbsp Gelatin
4 Tbsp of Water
Method
1) Pour 4Tbsp of water in a bowl, sprinkle 1.5 Tbsp gelatin on top of it and let it bloom.
2) In a saucepan, combine the coconut milk and cream. Bring it to a boil and simmer for one minute.
3) Remove the pan from the heat and add the white chocolate and gelatin.
4) Stir the chocolate and gelatin until completely dissolved.
5) Strain the mixture through a fine sieve and pour it into the prepared egg shells.
6) Once the coconut panna cotta has set, use a small spoon to scoop out a small bit from the center to make a small indent.This is for the mango and orange fruit jelly later which resembles egg yolk.
Mango And Orange Fruit Jelly
100g Mango Chunks ( I used fresh fruit)
100 ml Orange Juice ( I used fresh squeeze orange juice)
2 Tbsp Sugar or to taste
2 Tsp of Gelatin
1 Tbsp of Water
Method
1) Prepare the mango and fruit jelly when the coconut panna cotta is completely set and when we have scooped out the holes in the center of the panna cotta
2) Pour 1 Tbsp of water in a small bowl and sprinkle the gelatin on the water and let it bloom
3) Puree the mango, orange juice and sugar in a blender, add more sugar if necessary
4) Pour the mango and orange puree into a saucepan, heat over low heat until it starts to bubble.
5) Remove the pan from the heat and mix in the gelatin. Stir until the gelatin has completely dissolved.
6) Sieve the mango and orange puree through a fine sieve and leave it to cool completely but not set. I put in the fridge for about 5min. Is not for setting but must be pourable as we want to form a yolk look in the coconut panna cotta.
7) Slowly spoon the mango and orange jelly into the center of the coconut panna cotta.
8) Return to the fridge until the jelly is set. And enjoy it !
I simply love the look of this dessert especially when serve in the egg shells. It look just like half boil egg yet it is a sweet and with my favourite ingredient Coconut cream :)
Hope you enjoy this and I am sure if you bring this dessert to a party it sure will challenge the mind of the one who eat it. Is it an egg or is it a sweet? =)
