A rich and decadent panna cotta. A velvety soft custard with crunchy sesame and sea salt brittle srpinkled on top, males this unique dessert such a special one.
Keywordpanna cotta, panna cotta dessert, sesame dessert
Prep Time20 minutesminutes
Cook Time20 minutesminutes
Cooling Time6 hourshours
Equipment
Ramequins.
Glass Bowls, one larger than the other.
Silicone mat or parchement paper.
Ingredients
For the Panna Cotta:
2 2/3 cups heavy cream
1cupcold milk 2% or whole
1 tablespoonvanilla paste
3/4cupsugar
1/4 cuptahini (sesame paste)
For the Sesame Brittle:
1 cup sugar
2 tablespoonssesame seeds
a few pinches of sea saltor fleur de sel
Instructions
For the Panna Cotta:
Start by dissolving the gelatin in the COLD milk. Whisk well and incorporate, set aside.
In a medium saucepan, add the heavy cream, sugar and vanilla paste. Whisk well and help the sugar dissolve.
Bring the mixture to a simmer and immediately turn it off.
Add the cold milk and gelatin mixture into the hot, heavy cream mixture.
Add the tahini. Whisk in well and pour the whole mixture into a glass bowl.
Line a larger bowl with ice and a bit of water to create an ice bath.
Place the smaller glass bowl in the ice bath and whisk the creamy mixture for 5-7 minutes until it has cooled to about room temperature.
Spray the ramequins with non stick spray.
Pour the mixture into the individual ramequins fill them 3/4 of the way.
Place them on a baking sheet and refrigerate for at least 6 hours. Over night is preferable.
For the Sesame Brittle:
In a small frying pan, toast the sesame seeds for a few minutes. Watch them carefully as they can burn easily.
In a small sauce pan, add the sugar and let it melt. Watch it carefully so it doesn't burn.
The sugar will start bubbling and can burn very very quickly.
Lift the saucepan from the heat and give it a few swirls to help all the sugar get melted evenly.
If the sugar is not melting evenly, use a spatula to help it get incorporated evenly.
Once the sugar has reached a dark amber color, pour the mixture over a silicone baking mat.
While the caramel is still hot, sprinkle the toasted sesame seeds and sprinkle sea salt on top.
Let the candy cool completely and once it's cool brake apart and smash it into large chunks.
Place the larger chunks in a ziplock bag and using a rolling pin, smash the candy so it gets broken into smaller bits.
Plating the panna cotta:
Unmold the panna cotta by running a rubber spatula all around the sides of the mold.
Place the plate you'll serve the panna cotta in right on top of the ramequin.
In one swift movement, flip the plate so that the ramequin is now on top and the plate in the bottom.
Jiggle the mold so the panna cotta comes loose and it get unmolded on to the plate.
Sprinkle some of the sesame brittle on top of the panna cotta and enjoy!
Recipe Video Instructions
Notes
*If you do not have vanilla paste, regular vanilla works as well. *You can smash the brittle with anything you want in case you do not have a rolling pin.