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| Tibuk-tibok Panna Cotta |
Makes 5-6 servings
Ingredients:
- 2 cups Coconut cream
- 2 cups All-purpose cream
- 4 cups Carabao’s milk
- ¼ cup Salted butter
- 1 can Cream-style corn
- 1 can Corn kernels
- 1 ½ cups White sugar
- ¼ tsp Iodized salt
- 1 cup + Cornstarch
- 3 Tbsps
- 1 cup Water
- 1 cup Grated cheese
- •Toasted desiccated coconut, to garnish
Directions:
- Mix the coconut cream, all-purpose cream, and carabao’s milk in a pot over medium heat. Bring to a boil, stirring constantly.
- Add the butter, cream-style corn, corn kernels, sugar, and iodized salt. Lower heat and continue cooking for several minutes.
- In a separate bowl, dissolve cornstarch in water. Slowly add cornstarch slurry to the pot while stirring constantly.
- Transfer the coconut-corn mixture to a molding tray or small ramekins. Refrigerate until it sets.
- Before serving, remove from the mold and invert on a serving plate. Top with grated cheese, corn kernels, and toasted desiccated coconut.
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