Pandan-Infused Mango Yogurt Panna Cotta Recipe

recipe by Arnold Eric Wong of EOS Restaurant in San Francisco, California USA

serves 4

6 ounces low fat yogurt
8 ounces heavy cream
4 ounces mango puree
1/2 cup sugar
2 pandan leaves, chopped
4 gelatin leaves
Slices of fresh or canned Asian style fruits (mango, lychee, longan, starfruit, etc.)

METHOD:

1. In a saucepan, heat the cream and bring it to a simmer. Add the pandan leaves and steep for 15 minutes. Remove from heat, strain and discard the leaves.

2. In a small bowl, with a little water, soak the gelatin leaves. Whisk the gelatin into the infused cream. The cream should not be above 120ºF, as the strength of the gelatin will be affected. Also, never boil the gelatin.

3. In a separate bowl, whisk the yogurt, sugar and mango puree till smooth. Combine the infused cream and the yogurt mango mixture. Whisk well and pour into four greased ramekins.

4. Chill in the refrigerator for a minimum of six hours or overnight. To unmold, quickly place the ramekins into a hot water bath and turn out onto a serving dish. Garnish with fresh Asian fruits.