Pretty Pandan Pannacotta

This dessert was for a dinner "party" at my friend's house. She was cooking the mains and I was going to bring dessert. The theme was "asian" so I decided to go for a Malaysian/thai inspired pannacotta. The week before I had tried this AWESOME crepe cake at a Thai restaurant! It was a thai milk tea crepe cake with coconut icecream.. so good!!!

this was the cake! from Jinda Thai~ photo credit to Cut to the cheese

Pandan Pannacotta with Lychee jelly and Coconut cream

Ingredients
Pannacotta
2 cups coconut milk
1 cup thickened cream
1/2 cup sweetened condensed milk
4 tsp powdered gelatin
1/4 cup boiling water
1 tbs pandan essence
1 tsp pandan paste

Lychee jelly
450ml tin lychees
1 packet (85g) create-a-jelly (Aeroplane jelly brand)

Shredded coconut

1. Place cream, coconut milk and condensed milk in saucepan over medium heat. Stir till all combined.
2. Add 4 tbs boiling water to gelatin in small bowl and mix to form a gel. Add gelatin mix into cream mixture and stir till gelatin dissolved.
3. Reserve 1 cup of coconut mixture. Add pandan essence and paste into saucepan and stir until combined. Remove from heat and allow to cool slightly.
4. Pour into jug and pour into plastic glasses (~1/2 full). Drain canned lychees (reserving 200ml lychee juice) and cut each in half. Place 3 lychee halves into each glass and refrigerate for around 1 hour or until set.
5. Empty jelly powder into separate jug, and add 1 cup (250ml) boiling water. Stir and dissolve well. 
6. Add 200ml of lychee juice and stir well. Remove pannacotta from fridge (once set) and pour lychee jelly into each shot glass. Return back to fridge and allow to set.
7. Pour a layer of reserved coconut mixture into each glass.
7. Place shredded coconut on lined baking tray. Bake for around 10 minutes at 200oC or until toasted. Sprinkle coconut onto pannacotta and serve.

3 layered glass dessert :)

Everyone enjoyed the dessert (YAY!) only had a little problem with getting the pannacotta out of the stem of the glass =_=" haha! Pannacotta is really simple to make!! Especially if you do cheats version and leave it in the glass/bowl ^^"

Work catering #28: Inspiration from desserteries - Zumbo Patisserie and B&P sweet studio

I've been eating wayyyy to many sweets recently >____<" but all in the name of research ;P haha! Adriano Zumbo has opened up a pop up shop recently selling his "Chouxmacas - choux pastry topped with a macaron" and I've somehow become a regular customer =p" 

Pina coloda chouxmaca! so cute ^^

taking a look inside the Banana cheesecake chouxmaca! my favourite one~~~

Masterchef has also made Burch & Purchese sweet studio quite popular too! So went to visit (again) and the desserts were AMAZING!!! =D =D =D!!! Oh and I met a former Masterchef contestant -> KYLIE :) she was lovely ^^

Delicious desserts!! love all the layers and textures and flavours! <3

Kylie! super nice :) Has the dream job at B&P!

So those desserts have given my inspiration for this week's work catering =) I made lychee and coconut pannacotta - inspired by B&P's multi-layered desserts; and chocolate macarons - inspired by Zumbo's macarons!!
Lychee and Coconut Pannacotta

Ingredients
1 1/2 cups thickened cream
1 1/2 cups coconut milk
3/4 cup caster sugar
3 tsp gelatin
1 can lychees 
1 packet (85g) create-a-jelly (Aeroplane brand)
1/2 cup shredded coconut

1. Place cream, milk and sugar in saucepan over medium heat. Stir till sugar dissolved.
2. Add 3 tbs boiling water to gelatin in small bowl and mix to form a gel. Add gelatin mix into cream mixture and stir till gelatin dissolved.
3. Remove from heat and allow to cool slightly.
4. Pour into jug and pour into plastic shot glasses (~3/4 full). Drain canned lychees (reserving 200ml lychee juice) and cut each in half. Place lychee half into each glass and refrigerate for around 1 hour or until set.
5. Empty jelly powder into separate jug, and add 1 cup (250ml) boiling water. Stir and dissolve well. 
6. Add 200ml of lychee juice and stir well. Remove pannacotta from fridge (once set) and pour lychee jelly into each shot glass. Return back to fridge and allow to set.
7. Place shredded coconut on lined baking tray. Bake for around 10 minutes at 200oC or until toasted. Sprinkle coconut onto pannacotta and serve.

I wanted to create different textures (creamy pannacotta plus crunchy toasted coconut) and also add an element of surprise (the lychee in the middle). I'm really happy with this one! The flavours complimented each other really well, no ingredient overpowering the other (HAHA! sounding like a Masterchef judge). I was really happy because many people gave great comments ^___^" Like "this is the best thing you have ever made" - whoa... and "who bought these?" =D The only complaint was "you should make the glasses bigger" hahaha

Since I was making a an order of macarons, decided to make extra for work! Haven't made them in a while and glad they turned out well! No strange/creative flavours like Zumbo does, just simple chocolate :) You can find the recipe for my Chocolate Macarons here. Still my most visited recipe ^_^"

Oh and EXCITING NEWS! ADRIANO ZUMBRO TRIED THESE MACARONS!!!! Yes!!!! He came to his pop up shop for the last day and so i brought some of these for him to try XD XD while most people were asking for a photo and autogtraph, I stood there holding my box of macarons and asked if he would try one! XD XD! He said "a bit too crunchy, they should be softer..." i think because they weren't freshly made and dried out a little! but happy to get some feedback from the Macaon Master himself!! hehe... oh and I did get a photo too ;P

with the macaron master Adriano Zumbo!

Macarons finally making an appearance for work catering =p

close up of macarons! see the "feet" hehe