for 4 person

Panna cotta

5 dl	full cream
2 dl	milk
2 tbsp	liquid honey
2 tbsp	toasted sesame seeds
5 leaf	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

How it's done

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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