White Sesame Seed Panna Cotta with Rum-soaked Raisins and Red Dates
Submitted by: Charles Phan
Molded custard dessert topped with California raisins and dates.
- 1 cup milk
- 3 tablespoons white sesame seeds, roasted and ground fine
- 1 cup heavy cream
- 2 packets (1/4 ounce each) unflavored gelatin, softened in 2 tablespoons cold water
- Cooking spray
- 1 tablespoon granulated sugar
Raisins and Dates
- 1 cup dark rum
- 1 cinnamon sticks
- cup California raisins
- 3 cups granulated sugar, divided
- 15 dried red dates
- 1 cup water
- Sweetened condensed milk
Warm milk, sesame seeds and cream together in saucepan. Add gelatin; heat and stir until dissolved. Chill over ice until cool. Divide and pour into 4 individual ramekins that have been sprayed and lightly sugared. Keep in refrigerator at least 3 hours until set.
Heat rum and cinnamon stick to boiling; remove cinnamon and flame to burn off alcohol. Add raisins and 1 cup sugar; stir until sugar is dissolved and liquid is syrupy. Cool. Cook dates in remaining 2 cups sugar and water until soft and liquid is syrupy.
Unmold panna cotta onto 4 individual dessert plates; divide and spoon raisins and dates along with some of the rum syrup around and over each. Combine any remaining liquid from raisins and dates. Drizzle over panna cotta and, then, drizzle with condensed milk and serve.
Nutrition Facts Per Serving
Calories 810 (27% from fat); Total Fat 26g (sat 15g, mono 7g, poly 1g, trans 0g ); Cholesterol 90mg; Protein 10g; Carbohydrate 111g; (Dietary Fiber 7g; Sugars 102g; ); Iron 2mg; Sodium 75mg; Calcium 154mg; Potassium 640mg
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