Ama Koji Panna Cotta with Blueberry Sauce

ama koji panna cotta with bluebery sauce

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Ama Koji Panna Cotta with Blueberry Sauce

A silky, guilt-free Japanese-French dessert sweetened naturally with homemade Ama Koji fermented rice paste. Deactivating the active enzymes in the panna cotta base allows the gelatin to set into a velvety wobble, while folding raw Ama Koji into the cooled blueberry sauce preserves 100% of its live enzymes and gut-friendly probiotics. 100% refined sugar-free.

Prep Time20

Cook Time10

Chilling Time3 30

Total Time4

Course: Dessert, Wellness

Cuisine: Japanese fusion

Keyword: ama koji, ama koji recipe, amazake, Healthy Sweets, panna cotta, Probiotic Dessert, Sugar-Free Dessert

Servings: cups

Calories: 200kcal

Ingredients

Ama Koji Panna Cotta Base

200 g Ama Koji paste (chunky or smooth)
270 ml whole milk
100 ml heavy cream
½ tsp vanilla bean paste
6 g Knox powdered gelatin (approx. 2 tsp or 1 envelope)
30 ml cold water (2 tbsp, for blooming)

Raw-Infused Blueberry Sauce

200 g fresh or frozen blueberries
100 ml dry white wine
15 ml fresh lemon juice
20 g raw honey
1 tsp cornstarch mixed
1.5 tsp cold water
65 g Ama Koji paste

Garnish (Optional)

Edible flowers (e.g., pansies or micro-violas)
Edible gold leaf

US Customary - Metric

Instructions

Make the Blueberry Sauce Base: In a small saucepan, combine blueberries, white wine, lemon juice, and honey. Bring to a gentle simmer over low heat for 2–3 minutes. Press 3 or 4 berries against the side of the pot to release fruit pulp while keeping most berries whole.
Whisk in the cornstarch slurry and let it boil gently for 30–60 seconds while stirring continuously until clear, glossy, and thickened.
Remove the sauce from the heat and let it cool until warm to the touch (~40°C). Gently fold in the 65g raw Ama Koji paste. Cover and set aside to cool completely.
Prepare the Panna Cotta Base: Pour 30ml cold water into a small ramekin and sprinkle Knox gelatin powder evenly over the surface. Let sit undisturbed for 5 minutes until spongy.
In a small saucepan, whisk together 200g Ama Koji, milk, heavy cream, and vanilla paste. Warm over low heat until it reaches 65°C (steaming and warm to the touch, but not boiling).
Remove from heat, add the bloomed gelatin disk, and whisk until melted.
Blend the warm mixture with an immersion blender (hand blender) until silky smooth, then pass through a fine-mesh strainer.
Set the strained base over an ice bath and stir gently for 2–3 minutes until slightly cooled to keep vanilla and koji solids evenly suspended.
Divide evenly by pouring 90g of mixture into each of 6 dessert glasses. Refrigerate for 3–4 hours until set with a soft wobble.
Assemble & Garnish: Spoon the raw-infused blueberry sauce generously over each chilled panna cotta. Top with delicate edible flowers and a touch of gold leaf, if desired.

Notes

Storage: Cover and refrigerate for up to 3 days. Consuming within 3 days ensures maximum probiotic benefit from the raw Ama Koji in the sauce.
Freezing: Do not freeze the panna cotta cups, as gelatin breaks down and turns grainy upon thawing. The blueberry sauce, however, can be frozen in an airtight container for up to 1 month.
Plant-Based Option: Replace whole milk and heavy cream with unsweetened oat milk or soy milk (or full-fat canned coconut milk for extra body).
Using Store-Bought Amazake: If using drinkable store-bought amazake instead of homemade paste, use 300ml amazake + 170ml milk + 100ml heavy cream. Taste and add 1–2 teaspoons of honey if needed.

Nutrition