Black Sesame Panna Cotta Image

Black Sesame Panna Cotta

Make this Tonight - "I Did It All For Gnocchi"

10
Prep Time
(minutes)
30
Cook Time
(minutes)
2
Servings

Ingredients

Raspberry and Black Sesame Crumble

  • 50 grams white sugar
  • 100 grams AP flour
  • 50 grams grapeseed oil
  • 10 grams black sesame
  • 20 grams freeze-dried raspberry, powered

Black Sesame Panna Cotta

  • 240 grams heavy cream
  • 50 grams milk
  • 98 grams sugar
  • ½ vanilla bean pod
  • 1 ½ sheets gelatin
  • 25 grams black sesame paste
  • 170 grams creme fraiche

Steps

Raspberry and Black Sesame Crumble

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Combine the sugar, flour, oil, and sesame in a bowl until homogenous.
  3. Crumble on a sheet tray and bake for 12-15 minutes until toasted and light golden in color.
  4. While warm, toss the crumbs in freeze-dried raspberry powder to coat.

Black Sesame Panna Cotta

  1. In a medium saucepan combine cream, milk sugar and vanilla.
  2. Heat on medium-high and bring to a scald, while stirring occasionally.
  3. Take off heat, add in gelatin and stir to combine.
  4. Slowly whisk in black sesame paste and creme fraiche.
  5. Strain the mixture and pour 150g portions into bowls.
  6. Allow to cool and wrap with plastic wrap.
  7. Once cooled place in a refrigerator overnight to set.