Name: XO’s pandan panna cotta with gula melaka syrup and sesame tuiles
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 320 ml coconut milk (see note); 140 ml coconut cream; 75 gm raw caster sugar (⅓ cup); 1½ titanium-strength gelatine leaves, soaked in cold water for 5 minutes to soften; ¼ tsp pandan essence, or to taste (see note); 100 gm gula melaka, finely shaved (see note); Black and white sesame seeds, to serve; Sesame tuiles; 2½ tsp melted butter; 1 eggwhite; 50 gm pure icing sugar, sifted; 20 gm plain flour; 1½ tsp white sesame seeds; 1½ tsp black sesame seeds; Vegetable or grapeseed oil, for brushing

Ingredients

320 ml coconut milk (see note)

140 ml coconut cream

75 gm raw caster sugar (⅓ cup)

1½ titanium-strength gelatine leaves, soaked in cold water for 5 minutes to soften

¼ tsp pandan essence, or to taste (see note)

100 gm gula melaka, finely shaved (see note)

Black and white sesame seeds, to serve

Sesame tuiles

2½ tsp melted butter

1 eggwhite

50 gm pure icing sugar, sifted

20 gm plain flour

1½ tsp white sesame seeds

1½ tsp black sesame seeds

Vegetable or grapeseed oil, for brushing

Method

Main

1.Heat coconut milk, coconut cream and sugar in a small saucepan over medium heat until just hot (2-3 minutes; don’t let it simmer or it may split). Squeeze excess water from gelatine, add to pan along with pandan essence and stir to combine. Strain mixture into a jug, divide among four 125ml dariole moulds and chill until set (4-5 hours).

2.Combine gula melaka and 80ml water in a saucepan and bring to the boil over medium-high heat, then reduce heat to medium and simmer until mixture is syrupy and coats the back of a spoon (2-3 minutes). Set aside to cool.

3.For tuiles, stir butter and 1 tsp water to combine. Whisk eggwhite and icing sugar in an electric mixer until soft peaks form (7-9 minutes). Fold in flour, then butter and sesame seeds. Cover and chill to rest (at least 30 minutes or up to 2 days). Preheat oven to 150C. Line 2 oven trays with baking paper and brush lightly with oil. Using a palette knife, spread 1¼ tbsp batter into a round about 11cm wide, then spread again from one edge to form a rough apostrophe shape. Repeat with remaining batter, leaving 4cm between each. Bake until golden brown (5-7 minutes). Cool on trays to crisp (4-5 minutes), then remove from paper with a palette knife. Makes 8. Store in an airtight container.

4.Run a wet finger around the edge of a panna cotta to break seal. Turn mould on its side, pull down edge of panna cotta to create an air pocket, then turn out onto a serving plate. Repeat with remaining moulds. Sprinkle with sesame seeds and serve with syrup and tuiles.

XO’s chefs use Kara coconut milk. Pandan essence and gula melaka, a dark palm sugar, are available at select Asian grocers; if gula melaka is unavailable, use another dark palm sugar.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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