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home > recipes > dessert > pandan infused mango yogurt panna cotta
from Tipperary, Ireland 6 ounces low fat yogurt 8 ounces heavy cream 4 ounces mango puree ½ cup sugar 2 pandan leaves, chopped 4 gelatin leaves In a saucepan, heat the cream and bring it to a simmer. Add the pandan leaves and steep for 15 minutes. Remove from heat, strain and discard the leaves. In a small bowl, with a little water, soak the gelatin leaves. Whisk the gelatin into the infused cream. The cream should not be above 120ºF, as the strength of the gelatin will be affected. Also, never boil the gelatin. In a separate bowl, whisk the yogurt, sugar and mango puree till smooth. Combine the infused cream and the yogurt mango mixture. Whisk well and pour into four greased ramekins. Chill in the refrigerator for a minimum of six hours or overnight. To unmold, quickly place the ramekins into a hot water bath and turn out onto a serving dish. Garnish with fresh Asian fruits. Pandan is a leaf used throughout Thailand, Indonesia and Malaysia. It is used to perfume rice when steamed, and is added to curries and wrapped around candies. In this recipe, it will almost lend a vanilla like flavor when steeped in the cream.

Pandan Infused Mango Yogurt Panna Cotta


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(posted March 1, 2007)

from Tipperary, Ireland

6 ounces low
fat yogurt
8 ounces
heavy cream
4 ounces
mango puree
½ cup
sugar
2 pandan leaves, chopped
4
gelatin leaves

In a
saucepan, heat the cream and bring it to a simmer. Add the pandan leaves and steep for 15 minutes. Remove from heat, strain and discard the leaves.
In a small bowl, with a little water, soak the
gelatin leaves. Whisk the gelatin into the infused cream. The cream should not be above 120ºF, as the strength of the gelatin will be affected. Also, never boil the gelatin. In a separate bowl, whisk the yogurt, sugar and mango puree till smooth. Combine the infused cream and the yogurt mango mixture. Whisk well and pour into four greased ramekins. Chill in the refrigerator for a minimum of six hours or overnight. To unmold, quickly place the ramekins into a hot water bath and turn out onto a serving dish. Garnish with fresh Asian fruits.

Pandan is a leaf used throughout Thailand, Indonesia and Malaysia. It is used to perfume
rice when steamed, and is added to curries and wrapped around candies. In this recipe, it will almost lend a vanilla like flavor when steeped in the cream.



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