Thai Tea Panna Cotta
This recipe is a courtesy of Somtum Der New York, a Michelin rated Thai restaurant in the East Village. It’s decadent and it’s always a perfect note to end our dinner every time when I dine there. I love the milk topping and I think it makes a dish more fun. Supanee, the owner, and Chef Kridsanai kindly shared this recipe with me and they gave me a green light to share this with you. YUmmmm…
Ps. Somtum Der NYC team is offering you this dessert when you dine there and tell the staff that you know this dessert from me. Drop my name, Hong Thaimee” and enjoy a complimentary Panna Cotta after your meal! (Promotion last from today July 12th 2024 to December 31st 2024)
Make 4
Ingredients
15 g. Or about 1 cup Thai tea powder
16 oz or about 2 cups Milk, divide into two
2 oz Granulated sugar
1 individual packet Gelatin (.25oz)
8oz or about 1 cup Heavy cream
Topping
Condensed milk 1/2 cup
Evaporated milk 1 cup
To make Panna Cotta
Sprinkle gelatin on top of the milk, mix well. Let it bloom about 5 mins or until the surface of the milk is wrinkled and the gelatin grains look wet and slightly dissolved.
Pour half of the milk and Thai tea powder into a medium size pot together with the gelatinized milk. Heat on a low heat, stir gently frequently to prevent the milk not burning on the bottom of a pot. Once you see the mixture start to steam, turn off the heat. Never let it boil.
Bring in the sugar into the pot. Make sure that the sugar and gelatin dissolve.
Whisk in the heavy cream until everything is well blended. Strain all the mixture.
Pour in a 6 oz. ramekin. Let it set and finish it off in a refrigerator for about 1-2 hrs. or until the panna cotta is set.
Serve with milk topping.
To make the topping
In a mixing bowl mix the ingredients together until well mixed. Serve cold.