Ingredientes
Raspberry and Black Sesame Crumble
- 50 grams white sugar
- 100 grams AP flour
- 50 grams grapeseed oil
- 10 grams black sesame
- 20 grams freeze-dried raspberry, powered
Black Sesame Panna Cotta
- 240 grams heavy cream
- 50 grams milk
- 98 grams sugar
- ½ vanilla bean pod
- 1 ½ sheets gelatin
- 25 grams black sesame paste
- 170 grams creme fraiche
Passo a passo
Raspberry and Black Sesame Crumble
- Preheat oven to 325 degrees Fahrenheit.
- Combine the sugar, flour, oil, and sesame in a bowl until homogenous.
- Crumble on a sheet tray and bake for 12-15 minutes until toasted and light golden in color.
- While warm, toss the crumbs in freeze-dried raspberry powder to coat.
Black Sesame Panna Cotta
- In a medium saucepan combine cream, milk sugar and vanilla.
- Heat on medium-high and bring to a scald, while stirring occasionally.
- Take off heat, add in gelatin and stir to combine.
- Slowly whisk in black sesame paste and creme fraiche.
- Strain the mixture and pour 150g portions into bowls.
- Allow to cool and wrap with plastic wrap.
- Once cooled place in a refrigerator overnight to set.