Servings: 6
Prep time: 20 minutes
Cook time: 10 minutes
Chilling: 4 hours
Ingredients
For the black sesame panna cotta
- 500 ml (2 cups) 35% cooking cream
- 250 ml (1 cup) milk
- 80 g (⅓ cup + 1 tablespoon) sugar
- 60 ml (¼ cup) unsweetened black sesame paste
- 10 ml (2 teaspoons) vanilla extract
- 10 g (1 packet) powdered gelatin
- 60 ml (¼ cup) cold water
- 1 pinch of salt
For the raspberry coulis
- 250 g (about 2 cups) fresh or frozen raspberries
- 45 ml (3 tablespoons) sugar
- 15 ml (1 tablespoon) lemon juice
- 30 ml (2 tablespoons) water
For the garnish
- 125 g (about 1 cup) fresh raspberries
Preparation
- Pour the cold water into a small bowl and sprinkle the gelatin evenly over it. Let it soak for 5 minutes.
- In a saucepan, combine the cream, milk, sugar, and salt. Heat over medium heat, stirring until the sugar is completely dissolved. The mixture should be very hot, but not boiling.
- Add the black sesame paste and whisk until smooth. Remove from the heat, then stir in the vanilla.
- Add the soaked gelatin to the hot mixture. Whisk for 1 to 2 minutes, until it is completely dissolved.
- Divide the mixture among 6 glasses or small ramekins. Let cool to room temperature for about 20 minutes, then cover and refrigerate for at least 4 hours, until the panna cottas are firmly set.
- Meanwhile, in a small saucepan, combine the raspberries, sugar, lemon juice, and water. Bring to a gentle boil and simmer for 5 to 7 minutes, mashing the fruit with a spoon.
- Strain the coulis through a fine-mesh sieve to remove the seeds and achieve a smooth texture. Let cool completely, then set aside in the refrigerator.
- Just before serving, gently pour a layer of raspberry coulis over each panna cotta. Garnish with a few fresh raspberries and serve immediately.
