Bango Peach Panna Cotta
Panna Cotta is made from fresh cream, sugar, and gelatin and has a soft, smooth texture. Replacing sugar with the sweetness of Kecap Bango will make a unique taste for this panna cotta and will certainly be your customer's most wanted.
Ingredients
Making Coconut Panna Cotta
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Whipping Cream 350 g
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Fresh Milk 300 g
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Gelatine 4 g
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Kecap Bango 70 g
Making Peach Puree
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Peach Puree 325 g
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Greek Plain Yogurt 200 g
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Honey 10 g
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Peach, diced
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Mint Leaves
Preparation
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Making Coconut Panna Cotta
- Add whipping cream, fresh milk, Kecap Bango, and gelatin into the pan and heat it. Stir evenly until slightly bubbly, but not boiling.
- Lift and then put into a serving glass, refrigerate.
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Making Peach Puree
- Mix all ingredients and bain marry. Set aside, then arrange on top of the glass. Let it cool down.
- After chilling, add the garnish and serve.