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Chocolate Almond Pannacotta with Mirin

The rich chocolate flavors of this luscious pannacotta take on mysterious and intoxicating notes with the addition of Mirin. The transformative yet subtle tastes evoke a sensation of complexity and a desire to never be without this exotic treat.

by  KITCHEN TREASURES™ - Lizette and Geoffrey Marx for Takara

Main Ingredients

Main Ingredients
Main Ingredients Filtered Water 2 tablespoons
Main Ingredients Gelatin Powder 1 1/2 teaspoon
Main Ingredients Heavy Cream 1 1/2 cup
Main Ingredients Maple Syrup 1/4 cup
Main Ingredients Takara Mirin 1/2 cup
Main Ingredients Sea Salt 1/4 teaspoon
Main Ingredients Bittersweet Chocolate, shaved thinly 7 ounces
Main Ingredients Unsweetened Almond Milk 1 cup

Cooking Instructions

Cooking Instructions
Pour 2 tablespoon of water into a bowl; sprinkle gelatin over the top and stir in gently until dissolved. Let stand for 10 minutes until softened
Combine heavy cream, maple syrup, Mirin and sea salt into a heavy, small sauce pan. Stir over medium low heat until the milk begins to scald
Reduce heat to low and add gelatin, stirring until it dissolves
Then, stir in chocolate and keep stirring over low heat until chocolate is completely melted
Stir in almond milk and continue heating for another 5 minutes over low heat until mixture is smooth and glossy
Remove from heat and cool until warm. Transfer hot liquid to a heat proof pitcher and pour into ramekins or jelly jars and cover with plastic wrap. Allow to set in the refrigerator for up to 4 hours