Sesame Panna Cotta

For Black Sesame Panna Cotta
- Prepare a preferred glass or container
- Bloom gelatin with water and set aside
- Boil cream, milk and sugar altogether
- When cooked, remove the pot then add the bloomed gelatin. Stir until melted
- Add Sesame paste into the mixture and stir until well combined
- Strain with fine strainer and let it cool down a bit before filling in the prepared glass
- Refrigerate to let the Panna Cotta set
For Sir Thomas Lipton Earl Grey Tea
- Pour hot water into a cup with Sir Thomas Lipton Earl Grey Tea bag. Leave it for 10 minutes
- Remove the tea bag and set aside
- Add syrup and stir until well combined. Store in the fridge
For Sesame Tuille
- Melt the Best Foods Butter Flavoured Margarine and set aside
- Beat egg white, icing sugar and cake flour with paddle attachment
- Gradually pour in the melted Best Foods Butter Flavoured Margarine
- Beat until well incorperated. Refrigerate the Tuile batter for 30 minutes
- Prepare the baking tray and preheat oven to 160C
- Fill the Tuile batter in a pastry bag with a round tip
- Squeeze a straight line on the tray and sprinkle with sesame
- Bake at 160C for 10-12 minutes
- Remove from the oven and let it cool before decorated (Keeping in vacuum container is recommended)
- After the Panna Cotta was set, slowly pour the Sir Thomas Lipton Earl Grey Tea into the glass and decorate with Sesame Tuile

New ingredients for Italian traditional desserts