• 30gm white sugar
• 1⁄4 cup water
• 1 1⁄4 cup coconut milk
• 1 leaf of titanium strength gelatine or 2 teaspoons gelatine 2 fat pieces orange rind, grated
• 1 teaspoon vanilla extract
• 2 pandan leaves, tied together in one knot
• 400ml whipping cream

Place the cream in a large bowl and set aside. Dissolve the sugar with the water over a low flame in a heavy-based saucepan. This will only take a few minutes. Add to the dissolved sugar, the grated orange rind, vanilla, pandan leaves and coconut milk. Over a low flame cook gently for 15 minutes. Meanwhile soak the gelatine leaf in cold water for 5 minutes or until softened. Squeeze water from gelatine and add to coconut milk mixture, stirring to dissolve gelatine. Strain the mixture through a fine sieve onto the cream, stirring to combine.

Lightly oil 6 x 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray and pour in the slightly cooled cream mixture. Otherwise pour into 6 elegant glasses. Refrigerate overnight or until set.
To serve, run a knife around inner edge of ramekins, then turn out onto plates and serve immediately.

Discover more recipes in my book Bali: Food of My Island Home