A savoury-sweet twist on the classic panna cotta, this dish combines the richness of cream with the umami of kimchi and a tangy, spicy syrup made from fermented juice. Perfect for fermentation lovers with a flair for fusion.
Ingredients
For the panna cotta:
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200 ml double cream
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½ teaspoon agar agar powder
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30 g caster sugar
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2 tablespoons finely chopped kimchi
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Seeds from 1 vanilla pod
For the kimchi syrup:
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100 ml of kimchi juice
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15 g caster sugar
Instructions
1. In a saucepan, combine the cream, agar agar, and caster sugar. Whisk and bring to a gentle simmer.
2. Once it begins to bubble, add the chopped kimchi. Stir and immediately remove from heat.
3. Add the vanilla seeds and whisk to infuse the mixture.
4. Pour the mixture into silicone moulds. Let it sit at room temperature, then place it in the fridge until fully set.
5. While the panna cotta sets, reduce the kimchi juice with sugar on low heat until syrupy. Let cool.
6. Unmould the panna cotta onto a plate, spoon over the kimchi syrup, and serve chilled.