Ginger panna cotta with pulut hitam & deep fried coconut custard

Serves 15 Prep time 10 minutes + overnight chilling time
Cook time 60 minutes

ginger panna cotta
6g gelatine leaves
300ml plain milk
300ml heavy cream
30g fine sugar
½ vanilla bean, seeds scraped
25g ginger, grated

• Soak gelatine in cold water to soften. After 10-15 minutes, squeeze excess water and reserve softened gelatine.
• Combine milk, cream, sugar and vanilla over low heat and slowly bring to a boil.
• Remove from heat and stir in gelatine and ginger. Strain mixture with a fine sieve, cover with cling wrap and set to cool over a bowl of ice.
• When cool, remove cling wrap and pour into serving glass moulds. Chill in the fridge overnight.

pulut hitam
30g black glutinous rice
350ml water
5g pandan leaves, tied into a knot
45g fine sugar
75ml coconut milk

• Rinse glutinous rice and combine with water and pandan leaves in a heavy pot over medium heat. Cook until the rice is soft and broken down, about 20 minutes.
• Add in sugar, mix well and remove from heat. Stir in coconut milk and reserve.

deep fried coconut custard
3.5g gelatine leaves
200g coconut purée
15g corn flour
1 vanilla bean, seeds scraped
95g fine sugar
48g egg yolks
zest from 1 large orange
zest from 1 lime
3 sheets filo pastry, thawed
80g butter, melted
60g ground almonds for dusting
250ml oil for deep frying

• Soak gelatine in cold water to soften. After 10-15 minutes, squeeze excess water and reserve softened gelatine.
• Combine 60g coconut purée with corn flour and mix well. Warm up the remaining coconut purée over low heat with vanilla bean. Mix in 35g sugar, egg yolks and corn flour mixture and stir till thickened. Remove from heat.
• Sieve the mixture, add in softened gelatine, orange and lime zest. Stir well till gelatine has dissolved. Sieve mixture again into a pan and freeze for 1 hour.
• When mixture has set, cut the frozen custard into 3-by-5cm bars. Brush a layer of melted butter over sheets of filo pastry and sprinkle lightly with ground almonds and remaining sugar. Wrap each bar of frozen custard into 12-by-8cm squares of filo pastry and seal the edges.
• Deep fry in 180°C hot oil till golden brown.
• To assemble, spoon pulut hitam over set ginger panna cotta and serve with deep fried coconut custard.

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