This is a great recipe because it is so sensual in its contrasting textures. I love the silky fragrance of the panna cotta, which melts in your mouth and contrasts with the slippery palm seeds and dense coconut gel. It’s perfect dessert for this warm weather!!
3 sheets (5g each) leaf gelatine
500ml thin cream
100g caster sugar
1 can palm seeds
1 jar coconut gel
Soak gelatine sheets in a bowl of cold water for 5 minutes or until soft.
Heat the milk in a saucepan over high heat until it almost comes to the boil. Drain the gelatine and squeeze out the excess water. Add to the hot milk and stir to dissolve.
Place cream and sugar in a saucepan over high heat, stirring, until it comes to the boil. Remove from the heat and stir in the pandan paste. Pour in the milk mixture and stir well to combine.
Rinse out the moulds with cold water, then drain them. Divide the mixture between the moulds and refrigerate for at least 4 hours.
Dip the base of each mould very briefly in warm water and turn out onto serving plates. Spoon over a few cubes of the coconut gel, palm seeds and a little of the reserved palm seeds syrup.