This was the last/fourth course to my 2012 Thanksgiving dinner.
I don’t have a sweet tooth so I really didn’t mind that this was more like a palate cleanser. But my friend, a pastry chef, exclaimed that this dessert needed sugar!!! So we made a blueberry compote and drizzled honey on the panna cottas.
And as you can see, more excess of blueberries.
For the Ginger Panna Cotta
- 1 cup whole milk
- 3 cups heavy cream
- ⅓ cup honey
- 6 TBS grated ginger
- 2 TBS ground ginger
- Pinch of salt
- 7 gelatin sheets
Bloom gelatin sheets in iced water. In a saucepan, add the milk and heavy cream and bring to a simmer. Add the ginger, honey, and salt. Stir until everything is incorporated. Let it steep for 20 minutes. Add in gelatin and mix until gelatin is incorporated.
Strain into a large measuring cup. Spray molds with canola oil and pour into molds. Refrigerate until set, for at least 6 hours.
For the Black Sesame Gelée
- ½ cup black sesame seeds, toasted
- 1 cup water
- 2 TBS sugar
- 5 gelatin sheets
Bloom gelatin sheets in iced water.
Grind toasted sesame seeds in a spice grinder, set aside.
In a small saucepan, add water, sugar, and gelatin. Make sure gelatin has melted completely before adding the ground sesame seeds. Stir until mixture is homogenous and do not bring to a boil.
Spray molds with canola oil and pour into molds. Refrigerate until set, for at least 60 minutes.
For the Blueberry Compote
- 1 cup blueberries
- Lemon wedge
- 2 TBS sugar
- 2 TBS water
- White sesame seeds
Chop blueberries in half, then place in a pot/pan with other ingredients. Cook until fully macerated then remove from heat.
Depending on how you present, you may have to do the gelée before you do the panna cotta.
Using a cake tester, carefully loosen the panna cotta from the molds and plate to your liking. The gelée will come out from the molds easier.
Drizzle honey over the panna cotta, then spoon the compote over and sprinkle with some white sesame seeds.