Black Sesame Panna Cotta with Ginger-Poached Pear and Sesame Lace

01

Ingredients

• 1 teaspoon neutral oil, for the moulds
• 1 1/2 cups (360 ml) unsweetened oat cream
• 1/2 cup (120 ml) unsweetened soy milk
• 1/4 cup (50 g) granulated sugar
• 3 tablespoons (45 g) pure black sesame paste
• 1 1/4 teaspoons (3 g) agar powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• 2 firm Asian pears, peeled, cored and cut into 16 wedges total
• 1 1/2 cups (360 ml) water
• 1/3 cup (65 g) granulated sugar
• 20 g fresh ginger, thinly sliced
• 2 wide strips lemon peel
• 1 tablespoon fresh lemon juice
• 3 tablespoons water, for the sesame lace
• 1 tablespoon neutral oil, for the sesame lace
• 2 teaspoons all-purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon white sesame seeds
• 1 teaspoon mixed black and white sesame seeds, for garnish
• 8 small mint leaves, for garnish

02

Prepare the dish

1. Brush four 4-ounce (120 ml) ramekins very lightly with neutral oil and arrange them on a tray.
2. Whisk the oat cream, soy milk, 50 g sugar, black sesame paste, agar powder and salt in a saucepan until no streaks remain. Let the mixture stand for 5 minutes so the agar hydrates evenly.
3. Set the saucepan over medium heat and bring the mixture to a full boil while whisking constantly. Boil for 2 minutes to activate the agar, then remove from the heat and whisk in the vanilla.
4. Immediately divide the hot mixture among the prepared ramekins. Cool for 20 minutes, then refrigerate until fully set, at least 3 hours or up to 2 days.
5. For the pears, combine 360 ml water, 65 g sugar, ginger, lemon peel and lemon juice in a wide saucepan. Bring to a gentle simmer and stir until the sugar dissolves.
6. Add the pear wedges in a single layer and cover with a parchment-paper circle. Simmer gently for 10 to 14 minutes, turning once, until tender but still holding their shape. Transfer the pears to a shallow dish.
7. Strain 1 cup (240 ml) of the poaching liquid into a small saucepan and boil until reduced to 1/3 cup (80 ml), 8 to 10 minutes. Cool the ginger syrup; cover and chill the pears in the remaining liquid until needed.
8. For the sesame lace, whisk 3 tablespoons water, 1 tablespoon oil, flour, 1 teaspoon sugar and white sesame seeds until smooth. Heat a dry non-stick skillet over medium heat. Spoon in one quarter of the batter and cook without moving until the bubbling stops and the lace is crisp, 2 to 3 minutes. Lift it onto paper towel and repeat to make four pieces.
9. To unmould, dip the bottom of each ramekin in warm water for 5 seconds, loosen the edge with a thin knife and invert onto a plate. Drain and pat the pear wedges dry before plating.