Black sesame panna cotta with red fruits


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

Servings 6
Prep Time 15 minutes
Cook Time 5 minutes
Resting time 2 hours


  • 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.


You can use coulis or jam depending on what you have at home. I find that cherries go very well with black sesame, and generally speaking red fruits (strawberries, raspberries…), but there are plenty of other options. For example, you could cover the panna cotta with:
– 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.
Course: Dessert
Cuisine: Asian

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