Sesame panna cotta

Sesame panna cotta

Total: 4 hr 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / person: 668 kcal
, Fat: 50 g
, Carbohydrate: 47 g
, Protein: 7 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Panna cotta

5 dl full cream
2 dl milk
2 tbsp liquid honey
2 tbsp toasted sesame seeds
5 leaves gelatine, immersed in cold water for approx. 5 mins., drained

Sesame brittle

120 g sugar
2 tbsp water
1 tbsp toasted sesame seeds
1 tbsp black sesame seeds
¼ tsp sea salt
½ dl water
3 tbsp lemon juice
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Utensils

One shallow baking dish (approx. 2 l), rinsed with cold water

How it's done

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Panna cotta

Bring the cream, milk, honey and sesame to the boil in a pan. Reduce the heat, simmer for approx. 10 mins. Remove the pan from the heat. Stir the gelatine into the hot liquid, pour through a sieve into a measuring cup, pour into the prepared dish, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs. or overnight.

Sesame brittle

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Immediately transfer half of the mixture to a sheet of baking paper, sprinkle with the sesame seeds and salt, leave to cool.

Return the pan to the heat. Pour in the water and lemon juice, simmer for approx. 3 mins. to form a syrup.

To serve

Carefully separate the panna cotta from the dish using the tip of a knife, briefly dip the dish in warm water, turn the panna cotta out onto a plate, drizzle with the syrup, break the brittle into pieces and serve with the panna cotta.

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