A creamy and light panna cotta made with the local Filipino cheese, Kesong Puti!
In a sauce pan over medium heat, combine milk gelatin, kesong puti, Stir until the sugar and gelatin powder melts.
Slowly add the kesong puti panacota mixture into a small glass, tap a little bit to pop some of the air.
Chill for 30 minutes or until set.
Cook the coconut cream until the oil renders and creates a latik.
Top the panna cotta with the latik and extra kesong puti.
0 servings