Elegant, ivory white and melt in the mouth, this sublime treat is a blend of coconut and pandan — Asia’s classic dessert duo — tinged with the seductive surprise of orange. There is just enough gelatine to make the panna cottas voluptuous and not too firm (but if you live in the tropics as I do, you might need to add more). I love these served with a drizzle of palm sugar syrup, but I also sometimes serve them topped with a spoonful of black rice pudding for a dramatic colour contrast.
Either way, it is a dessert you almost have to dress up for!
The panna cottas set overnight so you need to begin this recipe a day ahead.
The panna cottas set overnight so you need to begin this recipe a day ahead.