F&B World - - SWEET SPOT -

1. In a medium saucepan over medium-high heat, melt but­ter, then add salt and sugar. 2. Sauté pan­dan leaves in melted but­ter un­til fra­grant. 3. Pour mix­ture over whole milk. Process in a blender un­til puréed, us­ing a very fine mesh to strain the liq­uid. Dis­card ex­cess pan­dan leaves. 4. Heat sim­ple syrup in a saucepan un­der low heat. Stir in gelatin un­til melted. 5. Com­bine syrup mix­ture with pan­dan mix­ture. Set aside. 6. Strain through a fine sieve, then set aside. 7. Fold whipped heavy cream into the mix­ture. 8. Pour into de­sired mold, then chill to set.

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