Miso Caramel & Black Sesame Panna Cotta

Instructions

1. 1

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

   ~5 min
2. 2

   In a saucepan, combine heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream is warm but not boiling.

   ~8 min
3. 3

   Add the bloomed gelatin to the warm cream mixture and whisk until fully dissolved. Remove from heat.

   ~2 min
4. 4

   In a dry small saucepan, toast the black sesame seeds over medium-low heat for 2-3 minutes until fragrant. Be careful not to burn them. Let them cool slightly, then grind them into a coarse powder using a mortar and pestle or a spice grinder.

   ~5 min
5. 5

   Whisk the white miso paste and ground black sesame seeds into the warm cream mixture until well combined. Stir in the vanilla extract.

   ~3 min
6. 6

   Strain the mixture through a fine-mesh sieve into a clean bowl or directly into your ramekins to ensure a smooth consistency. Discard any solids.

   ~2 min
7. 7

   Pour the panna cotta mixture evenly into 6 ramekins.

   ~2 min
8. 8

   Cover each ramekin with plastic wrap and refrigerate for at least 3-4 hours, or until fully set.

   ~180 min
9. 9

   Before serving, drizzle each panna cotta with salted caramel sauce.

   ~1 min