White Sesame Seed Panna Cotta with Rum-soaked Raisins and Red Dates recipe

4 servings

Panna Cotta

1 cup milk

3 tablespoons white sesame seeds, roasted and ground fine

1 cup heavy cream

2 (.25 ounce) envelopes unflavored gelatin, softened in

2 tablespoons water

Cooking spray

1 tablespoon granulated sugar

Raisins and Dates

1 cup dark rum

1 cinnamon stick

2/3 cup granulated sugar, divided

15 dried red dates

1 cup water

Sweetened condensed milk

Warm milk, sesame seeds and cream together in saucepan.

Add gelatin; heat and stir until dissolved.

Chill over ice until cool.

Divide and pour into 4 individual ramekins that have been sprayed and lightly sugared.

Keep in refrigerator at least 3 hours until set.

Heat rum and cinnamon stick to boiling; remove cinnamon and flame to burn off alcohol.

Add raisins and 1 cup sugar; stir until sugar is dissolved and liquid is syrupy.

Cool.

Cook dates in remaining 2 cups sugar and water until soft and liquid is syrupy.

Unmold panna cotta onto 4 individual dessert plates; divide and spoon raisins and dates along with some of the rum syrup around and over each.

Combine any remaining liquid from raisins and dates.

Drizzle over panna cotta, then drizzle with condensed milk and serve.