Recipe Black Sesame Panna Cotta

Revisit an Italian classic with a gourmet Asian twist! In this recipe, the smooth cream is delicately flavored with black sesame paste, adding depth and a subtly sweet note.

Prep Time

10 minutes

Cooking Time

4 minutes

Servings

4

Ingredients

• 400 ml liquid cream
• 100 ml milk
• 50 g sugar
• 2 teaspoons agar-agar (or 4 sheets gelatin)
• 2 tablespoons black sesame paste
• Toasted black sesame seeds (for garnish, optional)

Directions

1. In a saucepan, combine the cream, milk and sugar over medium heat. Stir until the sugar has completely dissolved and the mixture is hot but not boiling.
2. Add the black sesame paste to the hot mixture. Keep stirring until the sesame paste is completely incorporated and the mixture is smooth.
3. If using agar-agar: Add the agar-agar to the mixture and bring to the boil, stirring constantly. Simmer for 2 minutes, stirring constantly.
4. If using gelatine: Soak the gelatine leaves in cold water for about 5 minutes. Squeeze them dry, then add them to the hot mixture off the heat. Stir until the gelatine has completely dissolved.
5. Pour into individual verrines or molds, rinsed with cold water. Leave to cool at room temperature for around 30 minutes, then refrigerate for at least 4 hours, or until set.
6. Before serving, you can garnish the panna cotta with toasted black sesame seeds to add a crunchy texture. In our Japanese canteen at SHOKUDO, we add caramelized peanuts for a touch of crunch!