While I was making the maja blanca I thought how it is similar to panna cotta (Italian cooked cream), the ingredients and the process are pretty much the same except panna cotta uses gelatin powder and of course cream. I got inspired and thought of making a fuzion of kakanin and Italian dessert… maja mais panna cotta!
I happen to have saved in my file a recipe for a simple panna cotta from David Lebovitz which in turn he got from his chef friend, Judy Witts it was a really quick recipe that produces a good result, you can tell from the picture of it that he has in his blog. I have tried a few recipes from him that I’m pretty sure this one will turn out well too. I have been meaning to try this recipe for a long time but I seem to have forgotten until that day that I made the Maja Blanca.
I change 3/4 of the cream in the recipe with coconut milk and a can of cream style corn, I just did a little change in the procedure, I let the coconut come to a boil first before I added the corn and then the cream. I was meaning to puree the corn and pass it through a sieve before adding it but I forgot but it was okay because my little boy likes corn and had a fun time “digging” through his pudding for it.
I used coconut oil ( my leftover from the latik I made before) in greasing the ceramic dish. It was really quick, the downside is we can’t eat it yet, it needs time to set (at least 4 hours) but it was worth the wait, the result was creamy with a coconut taste and the corn added some crunch and extra flavor. I decided to give it a last minute kakanin touch by sprinkling toasted dessicated coconut on top. Yum!
note: since it is made with gelatin, you cannot leave it at room temperature for a long time unlike the real maja mais kakanin, so take in out of the fridge when you are ready to serve it.
MAJA MAIS PANNA COTTA
tweaked from Secrets From My Tuscan Kitchen by Judy Witts
thru David Lebovitz’ blog
2 cups coconut milk
1 cup heavy cream (or half-and-half)
1 cup cream style corn or corn puree
1/2 cup (100g) sugar
1/2 teaspoon of vanilla extract,
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
1 cup dessicated coconut (optional), toasted
1. Heat the coconut milk and sugar in a saucepan, bring to a boil then add cream of corn and heavy cream, cook until the mixture is heated through, remove from heat and stir in the vanilla extract.
2. Lightly oil eight custard cups or any ceramic / glass container with a coconut oil or any neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Maja Mais Panna Cotta mixture into the prepared cups or container, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )
If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
For the topping: toast 1 cup of dessicated coconut in a pan until golden brown, sprinkle on top of the Maja Mais Panna Cotta.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
Maja Mais Panna Cotta
- CUP DESSICATED COCONUT (OPTIONAL), TOASTED
- HEAT THE COCONUT MILK AND SUGAR IN A SAUCEPAN, BRING TO A BOIL THEN ADD CREAM OF CORN AND HEAVY CREAM, COOK UNTIL THE MIXTURE IS HEATED THROUGH, REMOVE FROM HEAT AND STIR IN THE VANILLA EXTRACT.
- LIGHTLY OIL EIGHT CUSTARD CUPS OR ANY CERAMIC / GLASS CONTAINER WITH A COCONUT OIL OR ANY NEUTRAL-TASTING OIL.
- SPRINKLE THE GELATIN OVER THE COLD WATER IN A MEDIUM-SIZED BOWL AND LET STAND 5 TO 10 MINUTES.
- POUR THE VERY WARM PANNA COTTA MIXTURE OVER THE GELATIN AND STIR UNTIL THE GELATIN IS COMPLETELY DISSOLVED.
- DIVIDE THE MAJA MAIS PANNA COTTA MIXTURE INTO THE PREPARED CUPS OR CONTAINER, THEN CHILL THEM UNTIL FIRM, WHICH WILL TAKE AT LEAST TWO HOURS BUT I LET THEM STAND AT LEAST FOUR HOURS. (JUDY TOLD ME AMERICAN REFRIGERATORS ARE COLDER THAN EUROPEAN ONES. )
- IF YOU’RE PRESSED FOR TIME, POUR THE PANNA COTTA MIXTURE INTO WINE GOBLETS SO YOU CAN SERVE THEM IN THE GLASSES, WITHOUT UNMOLDING.
- RUN A SHARP KNIFE AROUND THE EDGE OF EACH PANNA COTTA AND UNMOLD EACH ONTO A SERVING PLATE, AND GARNISH AS DESIRED.
- FOR THE TOPPING: TOAST 1 CUP OF DESSICATED COCONUT IN A PAN UNTIL GOLDEN BROWN, SPRINKLE ON TOP OF THE MAJA MAIS PANNA COTTA.
- TO MAKE PANNA COTTA WITH SHEET GELATIN: SOFTEN 25G (APPROXIMATELY SIX SHEETS) IN A LITER OF COLD WATER FOR 5 TO 10 MINUTES. WRING THE SHEETS OUT AND STIR THEM INTO THE WARM PANNA COTTA MIXTURE IN STEP # 4, UNTIL DISSOLVED.