I love all our panna cottas as if they were my children . . . but this COULD be my fave, even if I said something else somewhere, because . . . GREEN TEA LEMON LATTE COOKIES! (I’m a sucker for cookies.)
2–4 SERVINGS
1 tablespoon gelatin powder or 3 bronze gelatin sheets/leaves
½ cup plus 1 cup heavy whipping cream
1½ cups whole milk
3 tablespoons black sesame powder
6 tablespoons sugar
BALLS OUT
40–80 SERVINGS
9 tablespoons gelatin powder or 27 bronze gelatin sheets/leaves
3 cups plus 6 cups heavy whipping cream
9 cups whole milk
1⅔ cups black sesame powder
3⅓ cups sugar
1. If using gelatin sheets, add to a bowl of ice-cold water and submerge. Soak (aka let the gelatin bloom) for 5–7 minutes, or until they soften. To prevent sheets from breaking down, drain water immediately after the 5–7 minutes and gently wring out remaining water from the sheets, just like you would wring out a towel.
2. If using powdered gelatin, place gelatin in a bowl and add ½ cup heavy cream. Let sit and bloom.
3. If using a mold to shape and pop out your panna cotta, brush a light layer of cooking oil on the bottom and sides.
4. This next step is very delicate because gelatin in any form is fairly unstable, so this may take some trial and error, based on a balance of your heat and your feel for that heat. You’ll know what I mean if you mess up. If you don’t, you’re a natural-born talent!
5. Heat sugar, milk, and remaining heavy cream in a pot on medium-low heat until sugar dissolves and liquid is warm to the touch. It should be close to steaming, but definitely not boiling. If you have a thermometer, DO NOT go over 145°F. Next, add gelatin (sheets or powdered heavy cream) and whisk until gelatin dissolves. Add black sesame powder and continue to whisk. This will take a few minutes.
6. Once the sesame powder is incorporated, remove from heat and strain through a chinois or fine mesh strainer to get a silky consistency.
7. Fill your molds, ramekins, or whatever way you want to eat ’em. In between pours, mix pot well to prevent the panna cotta from settling and black sesame from separating. This panna cotta version settles very quickly.
8. To get the most silky consistency possible for each panna cotta, let the molds sit at room temperature for 30–45 minutes. A thin film—a super-high butterfat concentration of milk, cream, black sesame, and gelatin—will form on the surface. Remove the film by gliding a small fork gently over the surface. Collect film in a small bowl and refrigerate overnight along with the panna cotta. Serve panna cotta with Green Tea Lemon Latte Cookies.
To best enjoy that deliciously rich film, mix it into a consistent paste and spread it on bread, toast, or other savories—TWO desserts for the price of one!
If the cookies break apart when you’re impatiently trying to eat them off of the baking sheet—slow down! They need to cool a little more before you go stuffin’ your face!☺