In This is Camino, Russell Moore and Allison Hopelain share the recipes for some of the warm, hospitable recipes that their Oakland restaurant is known for.
In this recipe, toasted sesame seeds give a warm crunch to a chilled yogurt-panna-cotta hybrid. Since it needs 6-8 hours in the refrigerator before serving, individual ramekins of the pudding work as a convenient, refreshing make-ahead dessert.
- Submerge the sheets of gelatin in ice water one at a time to hydrate. Ice water is key because otherwise the gelatin might melt into the water. It will only take a few minutes for the sheets to become soft and pliable.
- Pour the milk, sugar, and salt into a pot and bring to a simmer on medium heat. Stir to dissolve the sugar, and then remove from heat. Remove the sheets of gelatin from the ice water, wring them out like paper towels, and add them to the hot milk. Stir to dissolve.
- Whisk the cream and yogurt together in a bowl, then whisk in the hot milk-gelatin mixture. Don’t let the milk cool for too long before mixing it with the yogurt because the gelatin might start to set before you want it to.
- Break up all but 2 tablespoons of the toasted sesame seeds in a mortar and stir them into the yogurt mixture. Taste the mixture—if your yogurt isn’t tangy to start, you can add a squeeze of lemon to brighten it up.
- Pour the yogurt-sesame mixture into glasses, ramekins, or a baking dish, and refrigerate for 6 to 8 hours until set. When you are ready to serve, sprinkle with toasted whole sesame seeds. Our favorite is to serve it with sliced citrus, but it is great with different fruit all year round—especially strawberries, peaches, or figs.
Reprinted with permission from This Is Camino by Russell Moore and Allison Hopelain with Chris Colin, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
RUSSELL MOORE, ALLISON HOPELAIN and CHRIS COLIN
This Is Camino