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Making Coconut Panna Cotta

  • Whipping Cream 350 g
  • Fresh Milk 300 g
  • Gelatine 4 g
  • Kecap Bango 70 g

Making Peach Puree

  • Peach Puree 325 g
  • Greek Plain Yogurt 200 g
  • Honey 10 g
  • Peach, diced
  • Mint Leaves
  1. 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.
  2. 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.
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