Black sesame panna cotta -
Ingredients (2 medium servings or 4 small servings)?
- 1 packet/envelope gelatin powder
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 2 tablespoons unsweetened black sesame paste
- 1/3 to 1/2 cup granulated sugar (depend on taste)
Bloom the gelatin powder with 1/4 cup of milk, it should take about 5 to 10 minutes.
Take a saucepan and add in the remaining milk, sugar, and black sesame paste. While slowing bringing the mixture to a boil, whisk constantly till the paste turns smooth and sugar has been dissolved.
Remove from heat once it starts to boil. Stir in the gelatin powder mixture and keep stirring.
Pour in ice-cold heavy whipping cream and continue to whisk. You'll feel the resistance after a minute or two because the mixture is slowly turning into a soft custard consistency. This step is very important, all that whisking work keeps the black sesame from sinking to the bottom. In the end, you'll have panna cotta with evenly distributed sesame bits.
Pour the mixture into the ramekins, cover with cling foil and refrigerate for at least 4 hours before serving.
If choose to remove the panna cotta from the ramekin, make sure to run the knife along the rim and dip the ramekin in warm water for a moment. Pat dry the ramekin then invert the panna cotta to a serving plate.
Usually I would garnish panna cotta with mint leaves or fresh berries, but I don't think mint pairs that well with stronger tasting black sesame. Just by itself does the trick.