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Christmas Pandan Panna Cotta

Chocolate Pandan Panna Cotta

This gorgeous chocolate pandan panna cotta has a super creamy texture and wonderful flavor. Such a perfect pick for any special occasion.
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 8 panna cotta
Author: Tu


  • 4-oz plastic or silicon mold


For panna cotta

  • 2 c heavy cream
  • 1 c milk
  • 7 sheet gelatin or 2 tbsp gelatin powder
  • 3 oz sugar
  • ½ c water
  • 1.5 oz pandan leaves ~ 10 to 15 leaves

Chocolate ganache

  • ½ c dark chocolate chip
  • ½ c heavy cream
  • 1 oz unsalted butter cut into small cubes, leave at room temperature


  • mint leaves
  • fresh fruit: grapes, raspberry, blueberry


For panna cotta

  • Roughly chop pandan leaves. In a blender, add chopped pandan leaves and water. Blend on high speed until pandan leaves completely blended, approximately 1 to 2 minutes.
    1.5 oz pandan leaves, ½ c water
  • Use a sieve and strain the liquid. Use a spoon and press as much water you can take from pandan leftover pulp. Keep the liquid and pulp separately.
  • Bloom gelatin sheets in ice cold water.
    7 sheet gelatin
  • In a medium sauce pan, combine cream, milk, sugar, and pandan juice. Put pandan leftover pulp in a cooking sachet bag or tight tightly in a coffee filter (this step is optional).
    2 c heavy cream, 1 c milk, 3 oz sugar
  • Heat the pan on medium high heat. Stir occasionally until sugar dissolve completely and the mixture start to simmer.
  • Do not let the mixture boil or it will be separated. Discard the pandan pulp.
  • Squeeze excess water out of gelatin sheet then put them in the mixture. Stir the mixture until all the gelatin sheets dissolved completely. Take the pan off the stove immediately.
  • Lightly spray cooking oil inside the molds.
  • Strain the mixture through a fine sieve mesh than ladle it into molds. Let the panna cotta cool down at room temperature for 30 minutes. Then put them into the fridge to set at least 6 hours, uncover or partially cover.
  • When the panna cotta are completely set, wrap each of them tightly with plastic wrap. The panna cotta can be kept for up to 4 days under refrigeration.

For chocolate ganache

  • Set up a double boiler: a medium pot fill half way with water and a mixing bowl on top. The bottom of the mixing bowl should not touch the water when its boiling.
  • Add chocolate chips and heavy cream in a mixing bowl and melt over boiling water. Stir occasionally.
    ½ c dark chocolate chip, ½ c heavy cream
  • When chocolate chips are melted completely, take the mixing bowl off the heat. Add butter cubes in the mixture, one at a time, stir to incorporate butter with chocolate mixture.
    1 oz unsalted butter
  • Continue to work through the last piece of butter cubes. If the chocolate mixture starts cooling down, return it to the boiling pot for a few seconds before adding more butter.
  • Store the ganache in an airtight container. It can be kept for up to 4 days under refrigeration.


  • Unmold panna cotta and carefully pour enough chocolate ganache on top. Add your favorite fresh fruit and mint leaves for garnish. Enjoy!⅕
    mint leaves, fresh fruit: grapes, raspberry, blueberry


  • Heat chocolate ganache in a microwave for 10 to 15 seconds if it becomes thicken after refrigerated.
  • If you're using gelatin powder, please read the detailed guide of blooming it here.