Black and White Sesame Panna Cotta

Black and White Sesame Panna Cotta

		Serves 4
		Ingredients

	300ml 200ml 100g 15g 15g 2	Panna cotta : milk cream caster sugar Japanese black sesame paste Japanese white sesame paste gelatin sheets

	250g 25g 15ml	Garnishes: seasonal fruit (eg. mango, melon, cherry) California raisins Martell Cognac

Method:
For the panna cotta: Mix milk, cream and sugar and bring to the boil. Divide the mix in two parts. In one half of the mix, thoroughly whisk in the Japanese black sesame paste and one gelatin sheet. (Should not be granular when touching with your finger). In the other half, thoroughly whisk in the Japanese white sesame paste and the other gelatin sheet. Pour the black sesame mix into a mould and fill halfway. Let the mix set in the fridge, then pour the second mix into the mould and fill to the top. Set in the fridge overnight.

For the garnish: Dice fruit into 1.5cm cubes. Reserve. Soak California raisins in 50ml water and Martell Cognac. Allow to macerate.

Serving:
Place the mould in hot water to ease the extraction of the panna cotta, and then turn it onto the center of a plate. Surround the panna cotta with the diced fruit. Finish with macerated California raisins.