XO's pandan panna cotta with gula melaka syrup and sesame tuiles

"XO's pandan panna cotta is outstanding, Would you ask for the recipe?" - Selena Green, Rivett, ACT

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

320 ml coconut milk (see note) 140 ml coconut cream 75 gm (⅓ cup) raw caster sugar titanium-strength gelatine leaves, soaked in cold water for 5 minutes to soften ¼ tsp pandan essence, or to taste (see note) 100 gm gula melaka, finely shaved (see note) Black and white sesame seeds, to serve   Sesame tuiles 2½ tsp melted butter 1 eggwhite 50 gm pure icing sugar, sifted 20 gm plain flour 1½ tsp white sesame seeds 1½ tsp black sesame seeds Vegetable or grapeseed oil, for brushing


  • 01
  • Heat coconut milk, coconut cream and sugar in a small saucepan over medium heat until just hot (2-3 minutes; don’t let it simmer or it may split). Squeeze excess water from gelatine, add to pan along with pandan essence and stir to combine. Strain mixture into a jug, divide among four 125ml dariole moulds and chill until set (4-5 hours).
  • 02
  • Combine gula melaka and 80ml water in a saucepan and bring to the boil over medium-high heat, then reduce heat to medium and simmer until mixture is syrupy and coats the back of a spoon (2-3 minutes). Set aside to cool.
  • 03
  • For tuiles, stir butter and 1 tsp water to combine. Whisk eggwhite and icing sugar in an electric mixer until soft peaks form (7-9 minutes). Fold in flour, then butter and sesame seeds. Cover and chill to rest (at least 30 minutes or up to 2 days). Preheat oven to 150C. Line 2 oven trays with baking paper and brush lightly with oil. Using a palette knife, spread 1¼ tbsp batter into a round about 11cm wide, then spread again from one edge to form a rough apostrophe shape. Repeat with remaining batter, leaving 4cm between each. Bake until golden brown (5-7 minutes). Cool on trays to crisp (4-5 minutes), then remove from paper with a palette knife. Makes 8. Store in an airtight container.
  • 04
  • Run a wet finger around the edge of a panna cotta to break seal. Turn mould on its side, pull down edge of panna cotta to create an air pocket, then turn out onto a serving plate. Repeat with remaining moulds. Sprinkle with sesame seeds and serve with syrup and tuiles.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

XO’s chefs use Kara coconut milk. Pandan essence and gula melaka, a dark palm sugar, are available at select Asian grocers; if gula melaka is unavailable, use another dark palm sugar.

Featured in

Jan 2017

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