Japanese Black Sesame Panna Cotta

In a small bowl, sprinkle 1 tablespoon of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.

In a medium saucepan, combine 1.5 cups of heavy cream, 0.5 cup of whole milk, and 0.33 cup of granulated sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling, about 3-5 minutes.

Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.

Stir in 3 tablespoons of black sesame paste and 0.5 teaspoon of vanilla extract until well combined and smooth. You can use a whisk to ensure there are no lumps.

Pour the mixture evenly into four 4-ounce ramekins or small dessert glasses.

Refrigerate for at least 4 hours, or until the panna cotta is set and firm to the touch.

To serve, you can dip the bottom of each ramekin in warm water for a few seconds to help unmold, then invert onto a serving plate. Garnish with a sprinkle of black sesame seeds or a fresh berry if desired.