Kinako Pannacotta with Kuromitsu Sauce Recipe

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Pannacotta is one of Italy's most famous dessert, but it's also incredibly popular in Japan too.

Pannacotta's texture is very similar to the Japanese Purin (flan) and it's almost always topped with fruit, sauces or jams.

Adding Kinako to Pannacotta brings together the two countries in an unique way, and with the addittion of Kuromitsu, a dark syrup made of Sugar, makes it even better.

Pannacotta is in Japan one of Italy's best sellers, right after Tiramisu and Gelati.

Kinako, soy bean powder, is used in a lot of traditional Japanese sweets like Warabi Mochi. It has a strong nutty flavour so, don't add too much to your Pannacotta.

 

 

 

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Skill Level:	Time: About 5 Hours
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - In a medium-small pot, combine Milk and Gelatin, and let rest and 5 minutes.

02 - Add Heavy Cream, Honey, and Sugar to the pot containing Milk and Gelatin, and heat until the Gelatin and Sugar are dissolved, without letting the fluid boil or get too hot.



03 - Place the Kinako powder in a small bowl, and add a couple of spoons of Milk mixture prepared in step 02, and mix until all lumps have been dissolved.

04 - Add the Kinako mixture back in the pot and mix well.

05 - Now, cool the Milk mixture in the pot.

06 - Once the Milk mixture has finally cooled and slightly thickened, pour it into 4 glasses or ramekins.

07 - Refrigerate for at least 4 hours.



Kuromitsu Sauce:

08 - Put all the ingredients for the sauce in a second clean pot.

09 - Let the mixture boil until it has started to thickenng, or about 3 minutes. ( The Sauce will thicken further even after it has cooled)

10 - Pour the sauce over Pannacotta before serving.

Notes:

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- STEP 05: If you cool the mixtire using an Ice Bath, placing the pot into a larger pot filled with ice and water, remember to stir constantly.

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Written by: Uncut Recipes

Disclaimer

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