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Indonesian panna cotta with kale jelly

A wonderfully delicious Indonesian coconut panna cotta with an Oriental kale jelly.

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Allergens and dietary requirements

  • Fish
  • Soy
  • Gluten

Ingredients

200
ml
coconut milk
2
shallots
2
cloves
garlic
5
g
ginger
1
tbsp
turmeric
1
tbsp
coriander
2
lime, zest
4
leaves
gelatin
200
ml
kale water
3
g
tsuyu sauce
15
g
sushi vinegar
10
g
mirin
15
g
fish sauce
as needed
salt and pepper

Scale recipe

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