Vegan goma panna cotta with black tahini
Creamy, sweet and refreshing, this vegan panna cotta gets its striking colour from black tahini. The blend of creamy vanilla soya milk and a syrup seasoned with tamari sauce creates a subtle umami depth that makes it truly distinctive.
Nutritional facts (per portion):
757 kJ / 182 kcalPreparation
Step 1
1 vanilla pod – 600 ml soya milk – 50 g brown sugar (or 4 tbsp maple syrup) – 2 tbsp black tahini (from a jar) – 1 ½ tsp agar-agar (see tip)
Cut the vanilla pod lengthways and scrape out the seeds with a small sharp knife. Mix the soya milk with the vanilla pod, seeds, sugar, sesame tahini and agar-agar, and bring to the boil in a small saucepan. Remove the vanilla pod, leave to cool slightly, divide between four dessert glasses and chill for at least 2 hours.
Step 2
4 tbsp maple syrup – 2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Mix the maple syrup with the Kikkoman Gluten free Soy Sauce and warm gently if needed.
Step 3
2 tsp black sesame seeds
Toast the sesame seeds in a small non-stick pan. Garnish the dessert with the seeds and serve with the syrup.
Tip
Depending on the manufacturer, agar-agar binds different amounts of liquid. Please refer to the packet instructions when purchasing. For best results, use agar-agar that sets 500 g of liquid per 1 tsp of powder.
Instead of Kikkoman Gluten free Soy Sauce, Kikkoman Seasoning for Sushi Rice is also an excellent substitute.
You can also make black tahini yourself: toast black sesame seeds and blend them with honey and a little oil, if you prefer a more runny texture.
Recipe-ID: 1642
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1 vanilla pod – 600 ml soya milk – 50 g brown sugar (or 4 tbsp maple syrup) – 2 tbsp black tahini (from a jar) – 1 ½ tsp agar-agar (see tip)
Cut the vanilla pod lengthways and scrape out the seeds with a small sharp knife. Mix the soya milk with the vanilla pod, seeds, sugar, sesame tahini and agar-agar, and bring to the boil in a small saucepan. Remove the vanilla pod, leave to cool slightly, divide between four dessert glasses and chill for at least 2 hours.
4 tbsp maple syrup – 2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Mix the maple syrup with the Kikkoman Gluten free Soy Sauce and warm gently if needed.
2 tsp black sesame seeds
Toast the sesame seeds in a small non-stick pan. Garnish the dessert with the seeds and serve with the syrup.
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