Miso Panna Cotta Recipe
A creamy dessert with a hint of umami.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Panna Cotta Base
Topping
Method
Panna Cotta Preparation
- 1
Bloom the Gelatin
In a small bowl, combine the gelatin powder and water. Let it sit for about 5-10 minutes until the gelatin absorbs the water and becomes thick.
- 2
Heat the Cream and Milk Mixture
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat, stirring occasionally until it is hot but not boiling.
- 3
Add Miso and Gelatin
Remove the saucepan from heat and whisk in the bloomed gelatin, white miso paste, and vanilla extract until fully dissolved and smooth.
- 4
Pour into Molds
Pour the mixture into individual serving cups or molds. Allow them to cool to room temperature before covering with plastic wrap.
- 5
Chill
Refrigerate the panna cotta for at least 4-6 hours, or until set.
Serving
- 6
Prepare the Topping
In a small bowl, toss the fresh berries with honey or agave syrup to coat lightly.
- 7
Serve
Once the panna cotta is set, carefully remove it from the molds (if using) and top with the berry mixture and fresh mint leaves before serving.