Browned Butter Panna Cotta - Chef Recipe by David Dellai
"I first tried a similar style panna cotta when I was in New York. It had a warm mouth feel when the...
1/3 cup plain flour
2 free range eggs
1/4 cup full cream milk + extra to thin down if needed
Generous pinch of salt
1/2 cup coconut milk, fresh or tinned
1/4 tsp pandan aroma pasta*/pandan paste
Vegetable oil for greasing
*Pandan Aroma Pasta – You can get pandan aroma pasta or pandan paste/extract from Asian groceries. It is a thick, dark green paste with a strong, grassy jasmine fragrance. Please do not use pandan essence as most versions of it taste terrible.
1/2 cup coconut cream fresh or tinned – if using fresh coconut flesh, reduce to 1/3 cup of coconut cream
110 g Gula Melaka or dark palm sugar
1/8 tsp salt
1 cup dessicated coconut or freshly grated coconut
Salty Coconut Custard (optional):
1 cup coconut cream
1/4 cup caster sugar
1/2 tsp salt
In a medium mixing bowl, combine flour, eggs, 1/4 cup full cream milk and salt and whisk until silky smooth.
Add a dash of the coconut milk and pandan aroma pasta and whisk until combined. Add remaining coconut milk and stir in gently with a ladle.
The mixture should be quite watery. If you have the correct consistency, the batter will split into droplets when poured from the ladle in a slow stream. If it forms a smooth band of liquid as it is poured from the ladle, you’ll need to add more milk or your crepes will end up too thick.
Heat a 20-23cm non-stick frypan on a medium heat. With some paper toweling smear the tiniest bit of vegetable oil onto the entire surface of pan.
Start by ladling just enough (1/4 cup should be perfect) of the batter into the pan to roll and cover the surface. You have to work quickly as it should begin to cook instantly (and if not, it will mean your pan is not quite hot enough). When the crepe is perfect, it will start to crisp up on the edges.
At this point lift up an edge with a butter knife and with both hands, carefully pick up the crepe to swiftly flip it over. This only has to cook for literally a second on the other side before you can flip it onto a plate to cool. No more oil is required after the first greasing as the coconut milk has enough fat in it.
Repeat until all mixture is cooked. You should end up with crepes that are just under 2mm thick and thin enough to be able to see through to your hand. If your crepes are thicker than this, it means that you are either pouring too much mixture into the pan and letting the excess settle instead of pouring it out, or that your batter needs thinning with more milk.
For the filling, combine coconut cream, palm sugar and salt in a small saucepan and cook on medium heat until the sugar is dissolved.
Add fresh or dessicated coconut and cook until the mixture is moist and sticky but not runny. Remove from heat and spread out on a plate to cool before using.
To assemble crepes, scoop 1 tbs full of coconut filling onto the middle of the crepe.
Spread it out into an elongated shape. First, fold the crepe in half, fold in 1/3 on each side and roll into long parcels like a spring roll.
For the custard, combine all ingredients in a small saucepan and heat until sugar is dissolved. May be served warm or at room temperature.
Recipe promoted by Poh Ling Yeow for Malaysia Kitchen Australia