Do you love panna cotta? I do love this creamy dessert very much. As you maybe have already recognized I love to add an asian touch into the european cuisine. This time it is the turn for this terrific italian dessert. 😉
It was not really easy to find the correct composition of the ingredients to get that fantastic creamy texture. At least five or six times I had tried to play with the ingredients until I found the perfect composition for my taste.
Adding the black sesame paste was also very challenging for the texture. In the beginning I left the sesame paste in the panna cotta. But the crumbly sesame seeds disturbed me a lot. At last I found a way to resolve this problem, but could still keep the wonderful nutty aroma of black sesame in the cream mixture: cook the sesame paste with the cream mixture together to get the fluid really fragrant, then filter the mixture.
Sometimes I love this simple taste of pure panna cotta which is just made of cream and maybe some vanilla, but sometime I do wish it could have some stronger aroma and taste. This is why I added the black sesame paste to my panna cotta. In addition I created a licorice caramel sauce which harmonizes incredible well with the black sesame taste. Give it a try yourself, and you will love it! 😀
Here you go! Panna Cotta Asian Style! Yummy…
Ingredients (4-6 Portions):
For the sesame panna cotta:
60g confectioners sugar
1 bag vanilla sugar
20g black sesame paste (Asia shop, or homemade, recipe will follow) 🙂
5g leaves gelatin
Vegetable oil, to grease
For the licorice caramel sauce:
75g licorice candies
- Brush the molds with the vegetable oil.
- Heat the milk until warm (ca. 70 degrees celsius), add the sesame paste to the milk.
- Take off heat and chill the milk until ca. 40 degrees celsius. Stir in the sugar, strain the cream through a colander.
- Soak gelatin sheets in a bowl of ice water for about 5 minutes. Squeeze gelatin sheets and add to milk and stir until the gelatin sheets dissolve.
- Add cream and stir the mixture over ice water until the mixture becomes thick and creamy.
- Pour the mixture into oiled molds and chill in refrigerator for at least 3 hours.
- For the licorice caramel sauce: Heat the cream in a water bath on small flame. Chop the licorice candies roughly, then heat the candies with water in an uncoated pan over low heat, until candies dissolves completely and the mixture becomes thick liquid. As soon as the liquid gets a golden brown color, take the pan off the heat. Wait until the liquid slowly settles (no more bubbles), pour the warm cream slowly into the caramel. Stir well.
- Unmold the panna cotta and put it onto a plate. Garnish with the licorice caramel sauce.
Buon Appetito! 🙂