Vanilla panna cotta (plant based)

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A fresh vanilla panna cotta that you won’t regret eating on a hot day. Well, for me, the classic is a little heavy on the stomach, so a dairy free version is better. The agar also favors digestion. Oh let’s stop with those mechanical details. It’s a decadently delicious dessert !

I’ve used quite a lot of this powder to make it very vanilla.

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Coconut milk, cane sugar and vanilla powder. I used powdered agar.

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The vanilla fell in the bottom and is now on top. Served chilled with raspberry jam.

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Kurogoma purin. Silver flan. (made from seeds)

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Don’t let the metallic aspect deter you, it’s very cream, sweet and the taste is naturally nutty.
黒ゴマプリン, kurogoma purin, literally “black sesame pudding” is now a classic Japanese sweet with countless version.Here is mine.

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That’s the occasion to talk about “goma cream“. This kind of spread is so addictive that I avoid buying it.

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The basic ingredient is black sesame, kuro goma. They usually sell it roasted.

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This my quick home-made neri goma (paste).I put some in my electric mill, and paste it. The mill heats a lot, so I do it in 5 or 6 time, letting it cool in between, while I do something else.
It is not as smooth as the “pro version”. I can tell you how theirs is done : just after the sesame is toasted, it is pounded in a mortar, then passed through a thieve. You can do that. Just not every morning in 5 minutes…

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Making goma cream :
Then with the neri goma the paste, I make the silky spread. I add 1/2 ts of neutral oil and 1 ts of syrup or honey, and I mill a little more.

Both the paste and the cream can be stored a while in a jar, pour a small layer of oil on top, keep at room temperature.

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Recipe for 2 servings :

A.Take 1/2 cup of sesame seeds. Paste them. With half of the paste, make goma cream.
B.In a bowl, whisk the rest of paste, with 1/2 cup of water, 1 ts of potato starch, 1 ts of sugar.
C.In a pan, mix 1/2 cup of water and 1/3 ts of agar, bring to a boil. Add the B mixture while whisking, and 2 tbs of coconut cream (from a can), reheat on low heat, stir till it starts taking texture.
D. Pour in molds. Let cool at least 1 hour.

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Serve chilled, with a generous goma cream on top.

Wagashi Saga : Japanese sweet posts and tutorials.

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Couronne de framboises – Rasperries on panna cotta (via Gourmande in Osaka)

Last year…

Couronne de framboises - Rasperries on panna cotta A treat as a first post of the second part of the year ! Raspberries are totally absent of Asia, it seems. They are a rarity. I never see them for sale… but miracle ! I've got 50 grammes ! About 20 small berries. A luxury. I've made a quick panna cotta (gelatine, water, light vegetal cream, lakanto sugar, vanilla extract and Chinese apricot liquor). It's not really white. There are traces of… gold. Cute, no ? That was cutelicious. One crown o … Read More

via Gourmande in Osaka

Desserts inclassables – Other sweets (compilation)

NB : Click on the text, not the images.

All those that didn’t fit into :

French desserts – Dessert francais (compilation)

Wagashi Saga : Photo-menu of all Japanese sweet posts.

Most of these sweets (not all) are very healthy and can be eaten every day. Whenever it is possible, I use only natural and whole ingredients, little or no added sugar. Many desserts are vegan. A few are decadent…
Enjoy !

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FUNNY

The cruel end of Lady Hana in her strudel kimono
Like butter on sweet potato
Marron syrup cream flower

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AGAR-AGAR

Made with agar (kanten) seaweed.

coconut flower

mango cocoa heat-fighter

fruity animals

Summer spiced wine pears

“cafe au lait, revisited”

buko pandan (Filipina salad)

organza peach

grape marguerite

mousse de vin

3 textures for Belle-Helene

ubatama

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CLASSICS FROM EVERYWHERE

Oat style, not Buck’ Palace shortbread
The simplest aot cookies
Cake a la banane -Banana bread
Strawberry cookies

Opening of Gourmande ice-cream bar : coconut paradise isle-cream
Riz au lait gourmandise d’automne
Hattaiko cake
Kiki the witch bakes cherry bagels

Panna cotta
Pavlova au chocolat
Omelette norvegienne
Flock insane (flocken sahne torte )
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CHOCOLATE AND AZUKI BEANS

Chocolate and azuki
Choco-azuki, le retour
Azu-choco with blueberry

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FRUIT POWER

Lighter pain de Genes (with dry apricot)
Papaya on vanilla
Fruits and petals
Flan de tofu au jus de legumes- veggie juice tofu pudding

Iced strawberry-banana
The simplest mango ice-cream
Kiwi smoothie
kiwi and banana on green

Mousse au chocolat vegetale
Salade d’ aloe vera
compote de pomme sur creme d’amandes
Very matcha

Suriminutsu-ppai , like a tiramisu ready in 3 minutes
matcha and mango
Banana tofu pudding with dragon fruit
Mint and melon

Kaki surprise

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ASIAN JOURNEY :

Bochan kabocha, Thai style
Passion fruit dessert
Thailand street banana roti, with coconut

Sorbet de mangue petillant
Fleur de tofu, torufa (Chinese dessert)

Tapioca pudding without added sugar

Couronne de framboises – Rasperries on panna cotta

A treat as a first post of the second part of the year !
Raspberries are totally absent of Asia, it seems. They are a rarity. I never see them for sale… but miracle ! I’ve got 50 grammes ! About 20 small berries. A luxury.

I’ve made a quick panna cotta (gelatine, water, light vegetal cream, lakanto sugar, vanilla extract and Chinese apricot liquor). It’s not really white. There are traces of… gold.

Cute, no ? That was cutelicious.

One crown of rasperry panna cotta :

Cal 90 F7.5 C2.1 P2.2

All meals of June 2010 : Illustrated Menu