Sparkling Yuzu & Black Sesame Panna Cotta with Candied Ginger Crumble

Instructions

1. 1

   Bloom the gelatin: Sprinkle gelatin powder over cold water in a small bowl. Let it sit for 5-10 minutes until it has absorbed the water and looks like a thick gel.

   ~10 min
2. 2

   Make the panna cotta base: In a saucepan, combine heavy cream, granulated sugar, and black sesame paste. Heat gently over medium-low heat, stirring constantly, until the sugar is dissolved and the mixture is steaming but not boiling.

   ~10 min
3. 3

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

   ~2 min
4. 4

   Stir in the yuzu juice. Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture. Let it cool slightly at room temperature for about 15 minutes.

   ~15 min
5. 5

   Pour the panna cotta mixture into six ramekins. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or until set.

   ~240 min
6. 6

   Prepare the candied ginger crumble: While the panna cotta is chilling, finely chop the candied ginger. In a food processor, pulse butter, flour, brown sugar, chopped candied ginger, and a pinch of salt until the mixture resembles coarse crumbs.

   ~10 min
7. 7

   Spread the crumble mixture evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 175°C (350°F) for 12-15 minutes, or until golden brown and crisp. Let it cool completely on the baking sheet.

   ~15 min
8. 8

   Assemble the dessert: Once the panna cotta is set, carefully spoon the cooled candied ginger crumble over the top of each ramekin just before serving.

   ~1 min