Black Sesame Panna Cotta

Reasons to make panna cotta NOW:

1. It's fast. It takes 15 minutes to put together. The time it takes you make a drive-thru run at Dairy Queen, you could have made panna cotta for 6 people.
2. It's no-fail. 1 tablespoon of gelatin will set 2 cups of liquid. No if's, and's or but's. It will ALWAYS work.  It is not rocket science, or souffle.
3. It can be made ahead. Panna cotta will sit nicely in the fridge for up to 4 days. When you're ready for dessert, all there is to do is open the fridge, et voila, dessert is served.
4. It's versatile. Panna cotta is like a blank canvas, as long as you've got the basics of milk, cream and gelatin, you can take it any direction you please.

So, make it today!

I was excited to infuse a little Asian flavor this time: black sesame.  It lends a smoky, nutty, delicious flavor to the cream. I used a store-bought black sesame paste, found at most Asian supermarkets, but sesame paste can made at home, too. You'll need equal parts black sesame and honey. Roast sesame over low heat until fragrant, then ground with a mortar and pestle. Add honey and mix until combined.

I've also added some coconut milk.  Black sesame and coconut milk make a magical pair...really, there's no better marriage. Although if you prefer, you can use heavy cream instead. But please try the coconut milk if you have it on hand, you will not regret it!

Black Sesame Panna Cotta

~makes 6

1 tablespoon gelatin powder
3 tablespoon water
250ml whole milk
90g black sesame paste
1 1/2 cup granulated sugar
150ml heavy cream
100ml coconut milk


First, let the gelatin "bloom".  Put water in a small bowl and sprinkle gelatin on top. Let sit about 5 minutes to allow the gelatin to absorb water.

In a large saucepan, heat milk, sesame paste and sugar over medium heat and bring to a boil. Turn off heat and stir in gelatin mixture.

In a large mixing bowl, combine cream and coconut milk. Stir in hot sesame/milk mixture then divide amongst 6 ramekins. Chill in refrigerator at least 6 hours.

*The black sesame, cream and coconut milk have different densities, and will settle in a gradated effect, which I like.  If you do not want this gradation and want all the ingredients thoroughly mixed, set the empty ramekins in a tray of ice before pouring in the warm sesame/milk mixture.  This will help the sesame stay suspended within the milk mixture while it cools.

To unmold, place ramekin in a shallow dish of hot water for 10 seconds, then run a hot knife around the edges of the panna cotta.  Place serving plate on top and carefully invert.  The panna cotta can also be served in the ramekin without unmolding, of course!

The panna cottas can be kept, covered with plastic film, in the fridge for up to 4 days. Perfect to make ahead for dinner parties!