Black Sesame and Gentian Panna Cotta with Candied Grapefruit Zest

Instructions

1. 1

   In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5-10 minutes.

   ~10 min
2. 2

   In a saucepan, combine heavy cream, 1/4 cup granulated sugar, and black sesame paste. Heat gently over medium heat, stirring constantly until sugar is dissolved and mixture is warm but not boiling. Remove from heat.

   ~5 min
3. 3

   Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved. Stir in the gentian liqueur.

   ~2 min
4. 4

   Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Pour the mixture evenly into four ramekins.

   ~3 min
5. 5

   Cover the ramekins with plastic wrap and refrigerate for at least 6 hours, or until firm.

   ~360 min
6. 6

   While the panna cotta chills, prepare the candied grapefruit zest. Using a sharp knife, carefully remove the zest from the grapefruit in strips, avoiding the white pith. Cut the zest into very thin julienne strips.

   ~10 min
7. 7

   In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water. Bring to a simmer and cook until the sugar is dissolved, forming a light syrup.

   ~5 min
8. 8

   Add the grapefruit zest strips to the simmering syrup and cook for 5-7 minutes, or until the zest is slightly translucent and tender. Be careful not to overcook, as it can become bitter.

   ~7 min
9. 9

   Drain the candied zest and spread it in a single layer on parchment paper on a baking sheet. Let it cool completely and dry slightly. You can also gently toast it in a low oven (around 200°F / 95°C) for a few minutes if you prefer it crispier.

   ~60 min
10. 10

    Once the panna cotta is set, carefully unmold each one onto a serving plate by dipping the bottom of the ramekin in hot water for a few seconds and inverting. Garnish generously with the candied grapefruit zest just before serving.

    ~5 min