Creamy and complex, this nigori sake infused panna cotta pairs perfectly with the sweet yet tart blueberry reduction. Truly a “greater than the sum of its parts” experience.
To a medium saucepan, add the sake and gelatin sheets or powder. Allow to sit for 10 minutes as the gelatin rehydrates.
Add the sugar to the sake and place over a low heat. Stir until the sugar and gelatin have dissolved.
Increase the heat to medium to bring the sake to a simmer. Simmer for 5 minutes to evaporate off most of the alcohol. Do not boil.
Add the cream and pinch of salt and bring back to a simmer. Simmer for another couple of minutes. Again, do not boil.
Remove from heat and allow to cool for 10 minutes.
Add the cream fraiche and the cream mixture to a large bowl and whisk until the creme fraiche is integrated.
Divide the mixture into appropriate glasses or ramekins. Fill them about half full. Top with some plastic wrap to avoid fridge smells.
Once cool enough, place them in the refrigerator and refrigerate until set, 4-6 hours. Best do the day before and refrigerate overnight.
Blueberry reduction
Wash the blueberries.
In a pan over a low heat, reduce the blueberries together with the sake/soju and honey/sugar until they are just starting to break down. About 15 minutes.
Allow to cool. They will thicken a little as they cool.
Assembly
Top each glass or ramekin of panna cotta with a couple of Tbsp of blueberry reduction and serve.