Go Back

Maja Mais Panna Cotta

0 from 0 votes
Author: Olive
Print Recipe Pin Recipe

Ingredients (click ingredient to buy it)

  • 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

Instructions

  • 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.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!