le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

mardi 21 février 2012

Panna Cotta with black sesame seeds


Usually I’m not a big supporter of fusion food and normally I’m not a Panna cotta‘s eater BUT this time I made an exception.. because is too good! Black sesame is used a lot in Japanese pastry, from now I will use it also in my Panna cotta, it gives a delicate alternative flavor to the cream and the color is so chic!
black sesame seeds

black sesame paste
At the end just add a little bit of black sesame seeds on the top to give a little bit of crunchy sensation to the creamy texture..

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