Vietnamese Cuisine with Tram – Pannacotta

serve : 6/8 small glasses or 1 bread mould

Ingredients 

Pannacotta vanilla & coffee

600 ml thick coconut milk
1 can condensed (approx. 400gr) (longevity brand best)
50 gr sugar
1 vanilla pod (or 1 tsp vanilla sugar)
1 pinch sea salt
3 tsp gelatine mixed with 4 tbsp cold water (or 6 sheets of gelatine soaked cold water)
3 tsp good quality espresso powder (or 50gr robusta/espresso coffee beans) 

Coffee layer
2 tbsp brown sugar
1dl brewed espresso coffee (espresso mix with water)
1 gelatine sheet soaking in cold water (or 1 tsp gelatine powder) 

Garnish
1 box Nidar mokkabønner
(3-4 beans pr serving)
1 banana – slices
Caramel sauce
Whipped cream – optional
Peanuts – optional

Method  

Pannacotta with vanilla

• Soak gelatin in cold water if using gelatin sheets, else stir power with water and set aside 
• Add coconut milk, condensed milk, sugar, salt, vanilla in a big pot
• Bring to a simmer and stir until dissolved
• Turn off the heat and mix in the gelatine power (squeeze out water if gelatine sheet is used instead of powder) 
• Let gelatine infuse until dissolved
• Pour half of the pannacotta mix in a second pot and strain the other half into a jug / container

Pannacotta with coffee infusion

• Add coffee beans (roughly crushed or whole) and chocolate powder in the 2nd pot with vanilla pannacotta
• Bring to a simmer and whisk to combine 
• Set aside to infuse the coffee for 20 min
• Strain to remove coffee beans and pour into a jug 

Assembling – aim for min. 2 layers 

• Line up a small bread mould with cling film (makes it easier to unmould) – or 6 small glasses (bread mould easier if making a big batch)
• Add one layer of vanilla pannacotta (1,5-2 cm cm height) – freeze 10 min
• Take out and top with one layer of coffee/chocolate pannacotta – freeze 10
• Repeat the above two steps – chill in the fridge for 1 hour 

Coffee/espresso layer (make it after the ponnacotta is set)

• Dissolved the gelatine powder in cold water
• Bring coffee and sugar to a boil, turn off the heat and whisk until the sugar is dissolved. 
• Add the gelatine and whisk until dissolved. 
• Chill 
• Pour the final layer over the pannacotta