Hand-made porcelain posy bowl. Available at www.etsy.com/shop/MaiaMingDesigns
I am on a quest for sesame recipes, and recently came across this one at Dessertfirstgirl.com. It’s an easy recipe that transforms this classic Italian dessert with and Asian flair! Since I lived in Italy for many years, I love Asian-fusion transformations of Italian dishes. If you go to Dessert First, they accompany this with peanut brittle, but so far I have only made the Panna Cotta, and it’s wonderful!
This recipe makes 6 servings.
2 teaspoons powdered gelatin
(In Spain gelatin is sold in small sheets instead of powder, so use 3-4 sheets instead)
1.5 cups heavy cream
1.5 cups whole milk
0.5 cup sugar
pinch of salt
2.5 tablespoons black sesame powder (I grind black sesame seeds into powder in our cleaned out coffee grinder)
Fill a small bowl with about 6 teaspoons of cold water. Sprinkle the gelatin over the water and let it turn into a gummy paste.
Combine the cream, milk, sugar, and salt in a medium saucepan and bring just to a simmer on the stove over medium heat. Do not let it come to a boil; it should be steaming hot and just starting to bubble.
Remove from heat and stir in the gelatin, stirring until it dissolves fully.
Stir in the sesame powder. Let the mixture cool to room temperature.
Strain the mixture if necessary. Pour the mixture into individual glass dishes or ramekins. Cover with plastic wrap and refrigerate overnight.
Sprinkle top with black sesame seeds before serving.
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