Coconut panacotto with gula melaka syrup

Jimmy Shu

Coconut panacotto with gula melaka syrup

Ingredients

750 ml thick cream
100 ml coconut cream
140 grams caster sugar
2 pandanus Leaf, tied into a knot
1.5 sheets gelatine
200 grams gula melaka (brown palm sugar)
100 grams caster sugar
100 ml water60 ml Malibu rum

Method

Soften gelatin cold water and wring outexcess water.

Place cream, coconut cream, milk andsugar into a saucepan with the pandan leaves and heat slowly to boiling point stirring occasionally.

Remove from heat and add the gelatine. Stir till dissolved, strain and pour the liquid into desired moulds. Refrigerate for at least 8 hours beforeserving.

Place Gula Melaka, caster sugar and water in a saucepan and cook till it forms into a syrup. Cool down completely, strain, and add the rum.

Chill in refrigerator.