Name: Makgeolli Panna Cotta
Prep time: 40 min
Cook time: 20 min
Yield: 4
Ingredients: 300ml/½pt makgeolli (Korean rice liquor); 300ml/½pt double cream; 100g/4oz caster sugar; 1 vanilla pod; 7g/¼oz gelatine leaves, soaked in iced water to soften; 200g/7oz white chocolate, broken into pieces; 1½ tbsp yuja (yuzu) juice; For the mango compote; 2 ripe mangos; 2 tsp fructose (fruit sugar); For the passion fruit and yuja jelly; 250g/9oz yujacha (citron tea syrup); 3½ tbsp yuja juice; 7g/¼oz gelatine leaves, soaked in iced water to soften; Pulp and seeds from 2 passion fruit; For the sesame snaps; 150g/5oz granulated sugar; 25g/1oz black sesame seeds; 70g/2¾oz white sesame seeds; Freeze-dried raspberries

VMG Recipes