Kurogoma Purin (Black Sesame Panna Cotta)

Kurogoma Purin (Black Sesame Panna Cotta)

Published on 18/04/2018 | In By
    • Cook Time
    • Minutes

Kuro = Black, goma = sesame, purin = cold pudding

You may have eaten this cold dessert at a Japanese restaurant. It’s so popular now and I have been asked for the recipe many times. So here it is!

We call this Kurogoma Purin. There are many cold desserts called purin in Japanese. For example, crème caramel is a purin in Japanese. Kurogoma purin is a cold dessert, and depending on the ingredients, it can be a panna cotta (What do Italian people think?!). It can also be a pudding, well a cold pudding. The texture is very creamy like a panna cotta, and the black sesame paste adds a rich taste. I can eat it anytime, on any occasion!Goma purin pannacotta

Ingredients

  • 3 tbsp black sesame paste
  • 300ml cream
  • 250ml milk
  • 90g sugar
  • 6 gelatin sheets

Instructions

  1. Soak the gelatin in plenty of water. Put the sesame paste into a bowl then add the cream little by little, and mix well.
  2. Warm up the milk and the sugar in a small sauce pan until the sugar melt completely (don't bring it to boil!) Then add the soaked gelatin sheets, mix well.
  3. Pour the milk into the black sesame and cream, mix well. Pour some individual pots or big pot. If the black sesame panna cotta liquid is still warm, it will be separated two layers, the bottom is plus black sesame paste part and top is more cream and milk pale grey part. If you prefer even colour and flavour, keep staing until it becomes bit thicker texture, then pour in a pot. Make it cold in a fridge until it set (2-3h).