These silky smooth and creamy Pinoy style Italian puddings, are so ubelicious and perfect at the end of a meal. The macapuno topping lightly sweetened and sieved to smoothness of the pudding.
Ingredients :
- 2 Cups coconut milk
- 1 Cup Nestle cream or yogurt
- 1/4 Cup sugar
- 1 Tablespoon agar agar or 1 gelatine sheet
- Blue and red food coloring
Directions :
- Place the coconut cream, purple yam powder, gelatine powder and sugar in a medium saucepan over low medium heat and cook.
- Add a drop of food color and pour the thick cream, stirring, for 2-3 minutes or until heated through.
- Pour the mixture evenly among the moulds. Cover and place in the fridge for 4-6 hours or until set.
- Invert onto a serving plate, then shake slightly to loosen.
- Top the panna cotta with macapuno string.
Cooking Tips :
- Whipping cream is hard to handle, use thick cream like nestle cream or plain yogurt.
- To loosen panna cotta from the moulds, dip the moulds into a bowl filled with hot water. Leave for about 5 seconds.
Watch cooking video :
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