They used to serve this for pudding in most Chinese restaurants in Thailand. But food fashion seems to rule it too ‘70s so it is not as popular as it used to be. My version might not be the same as theirs – one notable difference is that I don’t use Almond essence to flavour my panna cotta but you can, if you like.
Fruit Salad
1 big navel orange, peeled and cubed
1 big golden Kiwi fruit, peeled & cubed
½ apple, peeled & cubed
2 tablespoon canned pineapple chinks in juice
¼ cup pineapple juice (from the can) or orange juice
3-4 teaspoons sugar
Mix fruit pieces together in a bowl. Add sugar into fruit juice and stir until sugar is dissolved. Pour the juice over the fruit cubes and refrigerate.
Panna Cotta
1 ¼ cups milk
1 ¾ teaspoon gelatin powder
1 teaspoon sugar
1 teaspoon vanilla extract
10 mil water
Sprinkle gelatin into a jug containing 10 mil water and set aside. Warm milk and sugar in a saucepan on gentle medium heat until sugar is dissolved. Remove from heat and add vanilla extract, then pour the mixture into gelatin. Stir until well combined and let it cool down a bit before pouring into a rectangular mould – I use plastic container with lid. Leave to cool down to room temperature and refrigerate for at least 3 hours but over night is best. When it is set, cut into cube, divide the cubes into 4 bowls and ladle your fruit salad on top. Panna cotta in this recipe will be a bit firmer than normal as you have to make cubes of it - but not too firm. You also can use canned fruit salad if you can’t be bothered.
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