- Written by Courtney Joseph, Pastry Chef, Takashi Restaurant, Chicago
Sesame Panna Cotta, Cherries, Cacao Nibs, & Sizzling Rice by Courtney Joseph of Takashi Restaurant, Chicago, featured in our article "Looking East for Inspiration."
Yield: 30 portions
2.5 oz/70.8 oz/brown butter
2 tsp vanilla extract
3.5 oz/99 g all-purpose flour
3.5 oz/99 g cornstarch
8 large eggs
7 oz/14 oz granulated sugar
1. Melt browned butter, add vanilla and set aside
2. Sift together flour and cornstarch and set aside. Over double boiler whisk together eggs and sugar until warm, then transfer to a stand mixer and whip on high until cool and the mixture comes to the ribbon stage. Fold in flour mixture 1/3 at a time with a rubber spatula. Take about a cup of the batter and mix in with the butter mixture. Once combined fold back into the batter. Spread batter into sprayed and parchment lined half sheet. Bake at 325 º F. for about 5 minutes and then rotate pan and continue baking for about 3 minutes more. Cool. Cover and chill and cut into 1” rounds.
Sesame Panna Cotta
3 gelatin sheets
1.3 oz/38 g sesame paste
5.3 oz/150 g whole milk
7.4 oz/210 g heavy cream
2.5 oz/72 g granulated sugar
1. Bloom gelatin and set aside.
2. Mix together sesame paste and whole milk set aside.
3. In a saucepan combine heavy cream and sugar; warm until sugar is dissolved. Once sugar is dissolved, whisk in the sesame mixture along with drained gelatin. After everything is combined mix with immersion blender and strain. Pour into 1-½” diameter by ¾” deep silicone molds and let set. Once set, freeze them to make unmolding easier.
3.5 oz/100 g sesame paste
0.35 oz/10 g sesame oil
0.88-1.76 oz/25-50 g tapioca maltodextrin
Using a food processor, combine sesame paste and oil slowly add tapioca maltodextrin until powder starts to form. Run through a sieve. Store in an airtight container.
Pickling Liquid for Cherries
12 liq oz/360 ml white balsamic vinegar
12 liq oz/360 ml white wine
7 oz/200 g granulated sugar
4 liq oz/120 ml yuzu juice
1 qt/960 ml dark sweet cherries, pitted and halved, fresh, if in season, or frozen
Combine all ingredients except cherries and bring to a boil. Pour over halved cherries and let cool to room temp. Save remaining pickling liquid.
Cherry Fluid Gel
17.6 oz/500 g cherry puree
0.17 oz/5 g agar agar
1. Bring cherry puree up to a boil. Add agar agar and mix with immersion blender. Pour into a hotel pan and let set up.
2. Once set, place the cherry agar into a Vitamix and blend with pickling liquid until desired consistency is reached.
Ice Cream Base
7.7 oz/220 g milk
9.3 oz/265 g granulated sugar
8.2 oz/235 g egg yolks
3.8 oz/110 g Trimoline
0.24 oz/7 g stabilizer
7.7 oz/220 g heavy cream
Bring milk to a boil. Beat sugar, yolks and Trimoline together. Pour in part of the hot milk mixture into the yolks and mix together. Add back to the milk and whisk in stabilizer. Bring to 185°F/85°C. Add cream.
Cherry Cacao Nib Ice Cream
28.7 oz/815 g Ice Cream Base
8.7 oz/248 g milk
1.8 oz/53 g granulated sugar
2.6 oz/75 g cacao nibs
17.6 oz/500 g cherry puree
Combine the Ice Cream Base, milk, sugar and cacao nibs and heat until sugar is dissolved. Add cherry puree and cool. Let mature overnight and spin the next day.
Instant Sizzling Rice
Sizzling Rice (available in Japanese markets)
In a pan heat oil. Once oil is hot but not smoking, fry sizzling rice until fully puffed and lightly golden about 10-15 seconds. Store in an airtight container.
In a bowl paint a stripe of Cherry Fluid Gel starting from the base and going up the side. Along the side of the painted gel take a nice pinch of Sesame Powder and follow the edge up the side of the bowl. Shake out extra. Stack two rounds of genoise off center in the base of the bowl. Place one molded panna cotta along one side of the genoise. Place some Sizzling Rice beside the genoise and panna cotta. On top of the genoise place a spoonful of the pickled cherries with some of the liquid. Place a quenelle of Cherry Cacao Nib Ice Cream on top of the sizzling rice and garnish with cacao nibs.