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

01

Ingredients

• 300 millilitres full-fat canned coconut milk, well stirred
• 250 millilitres unsweetened oat milk
• 50 grams smooth pure black sesame paste
• 45 grams granulated sugar
• 1 1/2 teaspoons (about 4 grams) agar powder
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 2 firm Bosc pears, peeled, halved and cored
• 375 millilitres water
• 60 millilitres yuzu juice
• 30 grams granulated sugar
• 6 thin slices fresh ginger
• 15 grams all-purpose flour
• 15 grams granulated sugar
• 1/2 teaspoon ground ginger
• 15 grams vegan butter, melted
• 20 grams pure maple syrup
• 1 teaspoon black sesame seeds
• 8 small mint leaves

02

Prepare the dish

1. Lightly oil four 150-millilitre ramekins, then wipe away almost all of the oil so only a thin film remains.
2. Whisk the coconut milk, oat milk, black sesame paste, 45 grams sugar, agar powder, vanilla and salt in a saucepan until smooth. Set over medium heat and whisk frequently until the mixture reaches a full boil.
3. Boil the panna cotta mixture for 90 seconds while whisking constantly to activate the agar. Remove from the heat, divide among the ramekins and cool for 15 minutes. Refrigerate uncovered until set, at least 4 hours, then cover if holding overnight.
4. Cut each pear half into four wedges. Combine the water, yuzu juice, 30 grams sugar and fresh ginger in a small saucepan and bring to a gentle simmer. Add the pear wedges, cover with a parchment-paper circle and simmer for 12 to 18 minutes, turning once, until a knife slides in with slight resistance.
5. Lift the pears into a shallow container. Strain 250 millilitres of the poaching liquid over them and chill. Return the remaining liquid to the pan and simmer until reduced to about 80 millilitres and lightly syrupy, 8 to 12 minutes. Cool completely; it will thicken further as it cools.
6. Heat the oven to 180 C (350 F) and line a baking sheet with parchment. Whisk the flour, 15 grams sugar and ground ginger, then whisk in the melted vegan butter and maple syrup until smooth. Spread four very thin, irregular 8-centimetre ovals on the parchment and sprinkle with black sesame seeds.
7. Bake the ginger lace for 6 to 8 minutes, until evenly bubbling and deep golden at the edges. Cool for 1 minute, then lift each piece over a rolling pin to create a gentle curve. Cool completely until crisp.
8. Twenty minutes before serving, drain the chilled pears and pat them lightly dry. Dip each ramekin in warm water for 5 seconds, loosen the edge with a thin knife and invert the panna cotta onto a plate.