Tahini panna cotta

with sobacha and honey

All of my favourite things in my favourite dessert. You should definitely try sobacha - usually used in making delicious tea, I use it here on the panna cotta for crunch and malty toastiness. Go make it <3

Ingredients for panna cotta (serves 4-5): 

500g heavy cream

1.75 good quality titanium grade gelatine sheets

1 ½ tbsp sugar 

1 fresh vanilla bean 

2 tbsp good quality tahini 

Pinch salt

Ingredients for sobacha honey:

1 tbsp sobacha

1 heaping tbsp honey 

2 tsp good quality chardonnay vinegar

Flakey salt to finish 

Method: 

Soak your gelatine sheets in ice water for at least 5 minutes to activate and soften. Next, place a saucepan on the stove on medium heat. Add your cream, scraped fresh vanilla plus its outer shell, sugar, tahini and salt. Stir to dissolve the sugar, tahini and incorporate the vanilla. Once it has reached the boil, take off the heat. Squeeze out excess water from the soaking gelatine leaves and add it to the cream mixture. Stir again to dissolve. 

Strain your mixture over into a large bowl to catch any excess gelatine and big vanilla pods. Sit the bowl over ice-water to cool rapidly, making sure to continue stirring every once in a while to cool the mixture down evenly. Once the mixture is cold and has stopped steaming, pour into 80- 100ml bowls, coupes or whatever container you see fit. Place into the fridge to set for at least 2 hours - overnight. 

Note: cooling down the mixture over ice water before chilling in the fridge will prevent an unwanted and unpleasant skin forming at the top of your panna cotta once set. 

Next, make your sobacha honey. Add the honey to a bowl and mix with the vinegar then add the sobacha. Stir, taste and set aside. 

To finish, take your panna cottas out the fridge. Drizzle with a little sobacha honey and season with a pinch of flakey salt. 

Enjoy.