Kinako Pannacotta with Kuromitsu Sauce Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 240 min

Ingredients

Instructions

1. Put the milk and gelatin in a medium pot and let them sit for 5 minutes to bloom.
2. Add the heavy cream, honey and sugar to the pot and heat until the gelatin and sugar dissolve. Do not let it get too hot or boil.
3. In a small bowl, mix the Kinako with a small amount of the warm milk mixture until smooth with no lumps. Stir this back into the pot and mix well.
4. Cool the mixture in an ice bath, stirring constantly, until cold and slightly thickened.
5. Pour into 4 glasses or ramekins and refrigerate for at least 4 hours.
6. In a small pot, combine all the sauce ingredients and boil for 3 minutes, or until very slightly thickened. It will thicken more as it cools.
7. Pour the sauce over the pannacotta before serving.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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