Gastronomixs

Indonesian panna cotta with kale jelly

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

Creation by Jeffrey Meessen, student at Cas Spijkers Academie, Boxmeer, the Netherlands. 

Indonesian panna cotta with kale jelly

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Ingredients

200

ml

coconut milk

2

 

shallots

2

cloves

garlic

5

g

ginger, fresh

1

tbsp

turmeric

1

tbsp

coriander

2

zestes

limes, zest

4

leaves of

gelatin

200

ml

kale water

3

g

tsuyu

15

g

sushi vinegar

10

g

mirin

15

g

fish sauce

 

 

salt and pepper

Preparation method

  • Coarsely chop the shallots, garlic, and ginger.
  • Put the coconut milk in a saucepan and heat up. Add the shallots, garlic, ginger, turmeric, coriander, and lime zest.
  • Heat the mixture at low heat for half an hour until all the flavours become infused in the coconut milk.
  • Blanch the kale leaves and chill in iced water. Finely blend the kale and pass the mixture through a sieve.
  • Measure 200ml of the mixture and add the tsuyu, sushi vinegar, mirin, and fish sauce.
  • Heat the mixture and dissolve two leaves of gelatin in it.
  • Fill a silicon mould of your choice with the mixture and leave to set in the refrigerator.
  • Strain the coconut mixture and measure off 200ml.
  • Heat this portion and dissolve the remaining two leaves of soaked gelatin in it.
  • Pour the coconut mixture over the kale jelly and place in the refrigerator.
  • Turn out the panna cotta just before serving.

Serving suggestions

  • This is perfect as a component in a vegetable dessert,
  • Serve as a starter or entremets. 

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