Panna cotta is originally an Italian dessert, made from boiled cream. Wholesaler HANOS developed a panna cotta variation with our pandan liqueur especially for Bandoeng’22.

There are many ways to make panna cotta. HANOS has Debic Panna Cotta in its range, a liquid base for making authentic Italian desserts quickly and easily in the hospitality industry. Debic panna cotta can also be used for: white chocolate mousse, mascarpone mousse and creams.

With the Pandan Panna Cotta you serve your guests a delicious fusion-like dessert where two worlds (Italian and Indonesian) come together.

Ingredients (6 people)
300 ml Debic panna cotta
250 ml Bandoeng’22 Pandan Liqueur
1/2 bag Cake Jelly Tartina (Dr. Oetker)
6 glass dishes

Method of preparation
Hold the bottle of Debic under the warm tap so that the contents become fluid. Pour the required amount into a pan. Add the half of the pandan liqueur, stir well each time and bring to the boil. Divide the panna cotta over the glass dishes and let it cool in the fridge.

Meanwhile, pour the rest of the pandan liqueur into a small saucepan and dissolve the contents of half the bag of Caketina in it. Bring to a boil and remove from heat. Remove the cooled panna cotta from the refrigerator and divide the lukewarm cake jelly over the ramekins. Let it cool down further in the fridge. Optionally, sprinkle some extra Bandoeng’22 over the panna cotta just before serving.