Japanese-Italian Flirtation: Black Sesame Ice Cream and Coconut Panna Cotta

5 from 5 votes
Prep Time 30 mins
Cook Time 45 mins
Rest Time 3 hrs
Total Time 4 hrs 15 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 254 kcal


For the black sesame ice cream:

  • 85 g Black sesame
  • 100 g Sugar
  • 5 Pc. Egg yolk
  • Vanilla pod
  • 250 ml Milk
  • 200 ml Whipped cream

For the coconut panna cotta:

  • 4 leaf White gelatin
  • 1 Pc. Vanilla pod
  • 400 ml Coconut milk
  • 400 g Whipped cream
  • 4 tbsp Brown sugar

For the coconut sesame crumble:

  • 25 g Black sesame
  • 45 g Sugar
  • 110 g Butter
  • 50 g Coconut flakes
  • 80 g Flour
  • 2 g Salt

For the mango and passion fruit mirror:

  • 1 Pc. Mango
  • 2 Pc. Fresh passion fruit
  • 2 Knife point Chilli flakes
  • 2 Branches Mint
  • 1 Pc. Lime
  • 1 Pc. Lime leaf
  • 2 tbsp Maple syrup


Coconut Panna Cotta:

  • Soak gelatine in cold water. Cut the vanilla pod lengthways and scrape out the pulp. Bring coconut milk, cream, 4 tablespoons sugar, vanilla sugar, vanilla pulp and pod to the boil. Simmer for about 10 minutes. Remove the vanilla coconut milk from the heat. Remove the vanilla pod. Squeeze out the gelatine and dissolve it in the hot coconut milk. Divide into eight small glasses and chill for at least 3 hours.

Black sesame ice cream:

  • Roast the sesame seeds in a pan, let them cool and grind them in a mortar until an oily paste is formed.
  • Beat the 5 egg yolks and 100 g sugar for a few minutes until frothy. Heat the milk, cream and pulp from the vanilla pod in a saucepan, but do not boil. Add 4 tablespoons of the vanilla cream milk to the egg mixture. Then add the egg mixture spoon by spoon to the vanilla milk cream and scrape / stir from the bottom with a spatula until the mixture becomes frothy. The mixture must not boil at any time. Then add the sesame paste and stir. Let cool and then place in the ice cream maker.

Coconut and sesame crumble:

  • Roast the black sesame seeds, let them cool and mortar with 10 g sugar until an oily paste is formed. Mix with the rest of the sugar, the soft butter, coconut flakes, flour and salt to form a smooth dough. Drop small blobs of the dough onto the baking sheet lined with baking paper and bake in the oven at 170 degrees for 15-20 minutes.

Mango and passion fruit mirror:

  • Cut the mango into pieces and hollow out the passion fruit and put the pulp with the mango pieces in a container. Mortar the chilli flakes, the mint leaves and the lime leaf and press the lime. Puree with the maple syrup and the fruits and finally strain through a sieve.


Serving: 100gCalories: 254kcalCarbohydrates: 21.5gProtein: 2.1gFat: 17.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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