A silky, creamy dessert infused with toasted black sesame paste (also known as kuro goma), this panna cotta strikes a perfect balance between sweet and nutty. It’s luxurious yet light, and ideal for those who love flavors like tahini, halva, or nut butters—but crave something with a touch more refinement.
In a small bowl, sprinkle gelatin over ¼ cup cold milk.
Let sit for 5–10 minutes until the gelatin softens and "blooms."
In a medium saucepan, combine:
The remaining ¾ cup milk, 1½ cups cream, and ½ cup sugar.
Heat over medium-low, stirring until the sugar dissolves and the mixture is warm (not boiling).
Add black sesame paste, vanilla, and a pinch of salt to the warm cream.
Whisk until smooth and fully combined.
Remove from heat and stir in the bloomed gelatin mixture, whisking until completely melted.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to catch any sesame clumps or undissolved gelatin.
Pour into 4 ramekins or glasses.
Cover loosely and chill in the refrigerator for 4–6 hours, or until fully set and jiggly.
Serve in the ramekins as-is, or to unmold:
Run a thin knife around the edge and dip the ramekin in warm water for 10–15 seconds.
Invert onto a small plate.
Garnish with toasted sesame, a drizzle of honey, or a dollop of cream.
Black sesame paste (Japanese neri goma) can be found in Asian markets or made at home by grinding toasted black sesame seeds with a touch of honey or neutral oil.
For a dairy-free version, use coconut milk and oat cream, and replace gelatin with agar-agar (adjust quantity based on brand).
Want deeper color? Add 1 tsp black sesame powder to intensify the slate-gray hue.
Add a splash of yuzu juice for brightness.
Layer it in parfait glasses with matcha jelly or mango purée.
Make mini versions in espresso cups for a tasting menu dessert.
Serve with: Green tea, matcha shortbread, or citrus compote
Occasions: Dinner parties, modern Asian menus, minimalist dessert courses
4 servings