Ingredients
Jasmine Extract
125 ml Castor Sugar
125 ml Water
125 ml Jasmine Flower
Panne Cotta
400 ml Coconut Cream
100 ml Milk
10 ml Powdered Gelatine
60 ml Boiling Water
Desiccated Coconut to Serve
Directions
Jasmine Extract
1
In a medium saucepan, heat the sugar and water until the sugar is completely dissolved.
2
Add Jasmine flowers and steep for 10 Minutes.
3
Drain jasmine flowers from syrup and set aside.
Panne Cotta
4
Heat cream and milk to just below boiling.
5
Add 100ml of Jasmine extract.
6
Add gelatine with boiling water and stir until dissolved.
7
Add gelatine to cream and stir well.
8
Divide between 6 small bowls and refrigerate for at least 4 Hours.
9
Unmould by placing each bowl into a bowl of boiling water for 10 seconds before turning out onto a small plate.
10
Decorate with coconut and fresh Jasmine flowers.
CategoryDessertsCooking MethodRefrigerator/Freezer
Ingredients
Jasmine Extract
125 ml Castor Sugar
125 ml Water
125 ml Jasmine Flower
Panne Cotta
400 ml Coconut Cream
100 ml Milk
10 ml Powdered Gelatine
60 ml Boiling Water
Desiccated Coconut to Serve