Panna cotta is originally an Italian recipe. As you can tell by the name (panna cotta means cooked cream)… But this version is a Japanese-inspired recipe. It’s common to serve it with cherry coulis or jam. But I give you other possible options at the end of the recipe (also mostly Japanese-inspired).
Such a simple dessert to prepare, original and very tasty. I find that black sesame paste tastes a bit like a mix of peanut/hazelnut. Or simply like sesame, you could say… Enjoy!
Black sesame panna cotta with red fruits
- 30 cl liquid full cream
- 30 cl milk
- 60 g sugar
- 1.5 g agar agar
- 35 g black sesame paste available in organic shops or Asian grocery shops
- black sesame seeds optional
- red fruit coulis or jam e.g. cherry or strawberry
- Pour the cream, the milk and sugar into a saucepan. Stir to combine.
- Then add the agar agar and mix well.
- Lastly, add the black sesame paste and whisk so that the paste dissolves well into the mixture.
- Put the pan on medium heat and heat the mixture until it boils.
- Once boiling, allow to heat for a further 4 minutes, whisking regularly. The mixture should be a little thicker, but still be liquid.
- Pour into 6 ramekins. Leave to cool for about 20 minutes before placing in the fridge for at least 90 minutes (or more if you make them in advance).
- When ready to serve, you can unmould the panna cotta by running the blade of a thin knife along the side of the ramekin or serve it directly in the ramekin. Then add the coulis of your choice. You can sprinkle with a few black sesame seeds on top.
– yuzu marmalade
– tea jam
– Azuki bean puree
– fresh fruits such as strawberries or cherries
– a sugar syrup made with whole cane sugar (muscovado or rapadura) You can also modify the ingredients of the panna cotta. I personally add a few poppy seeds to the mixture to give it a little crunch and a tablespoon of almond powder. For a vegan version: use almond milk and/or cream (the taste goes very well with sesame), soy milk or coconut milk.