Kinako Pannacotta with Kuromitsu Sauce Recipe – Japanese Cooking 101

Step 1

Put milk and gelatin in a medium pot and let bloom for 5 minutes. Add heavy cream, honey, and sugar to the pot, and heat until gelatin and sugar are dissolved. Don't let it get too hot or boil.

Step 2

In a small bowl, mix Kinako and a small amount of the warm milk mixture until there are no lumps. Add the Kinako mixture back to the milk mixture and mix well.

Step 3

Cool the milk mixture using an ice bath, stirring constantly. When the liquid is cold and slightly thickened, pour it into 4 glasses or ramekins. Refrigerate at least 4 hours.

Step 4

In a small pot, put all the ingredients for the sauce. Let boil for 3 minutes or until very slightly thickened. It will thicken further when completely cooled.

Step 5

Pour the sauce over Pannacotta before serving.