Black Sesame Panna Cotta Recipe | Chocolate & Zucchini

Step 1

Have ready six ramekins, small bowls, or glasses, about 120 ml (1/2 cup) in capacity each.

Step 2

Place the sheets of gelatin in a soup plate and fill with enough cold water to cover. Let rest for 5 to 10 minutes, flipping and poking them every once in a while for even soaking, until rehydrated and soft.

Step 3

In a medium saucepan, combine the milk, sugar, and sesame paste. Heat gently without ever reaching a simmer (to about 50°C or 120°F), stirring (not beating) regularly with a whisk, until the sugar is melted and the sesame paste is evenly dispersed. Turn off the heat.

Step 4

Press the sheets of gelatin in your hands to squeeze out the excess water. Add to the sesame milk and stir until dissolved.

Step 5

Empty an ice cube tray into a large mixing bowl and add a little water to create a shallow ice bath. Nest a medium mixing bowl into the large one so it is in full contact with the ice bath. Add a bit more water as needed.

Step 6

Pour the sesame milk into the medium mixing bowl, and stir in the cream.

Step 7

Let the mixture cool in the ice bath, stirring every 5 minutes with a spatula until the consistency becomes that of a thin custard: if you run your finger across the flat of the spatula, it should leave a clear trace.

Step 8

Pour into the prepared ramekins and let set in the fridge for at least 6 hours, or overnight.

Step 9

To prepare the syrup, put the muscovado sugar in a small saucepan and add 100 ml (6 tablespoons) water. Heat gently to dissolve, then let cool completely.

Step 10

Remove the panna cotta from the fridge 15 minutes before serving, and serve with the muscovado syrup if desired.