Japanese-Italian Flirtation: Black Sesame Ice Cream and Coconut Panna Cotta
Prep Time30 minutes mins
Cook Time45 minutes mins
Rest Time3 hours hrs
Total Time4 hours hrs 15 minutes mins
Servings: 5 people
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:
Serving: 100g | Calories: 254kcal | Carbohydrates: 21.5g | Protein: 2.1g | Fat: 17.9g