World Gourmet Summit 2003
Culinary Masterclasses
 
The Cuisine of
Allan Koh
KOKO Restaurant, Melbourne, Australia
 
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
gelatine sheets
   


250g

25g
15ml

  Garnishes :
seasonal fruit
(eg. mango, musk 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, whisk in the Japanese black sesame paste. In the other half, whisk in the Japanese white sesame paste. 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.