Black Sesame Panna Cotta with Yogurt Sorbet

Sorbet: Place water in a saucepan and sprinkle gelatin

Mix until dissolved

Let it sit for 1 minute

Put the mixture over low heat, stirring constantly, until gelatin is fully dissolved

Transfer to a bowl, add yogurt and glucomannan, and mix well

Cover and refrigerate for at least 6 hours or overnight

When ready to serve, beat sorbet in a processor until creamy

Return to the refrigerator until time to serve

Gelatin: Soak gelatin in a quarter cup of water for 1 minute

Bring two cups of water to a simmer and add black sesame seeds

Stir until dissolved

Don't let it boil

Distribute on serving plates, refrigerate for at least 4 hours or until firm

Decoration: Bring orange juice to a simmer over medium heat, reducing it to one-quarter of its volume. Reserve

Melt dark chocolate in a double boiler

Place on a cool surface and, with a spatula, make ovals by moving the chocolate back and forth

Spread a thin layer of cooled chocolate onto parchment paper

With a fork, cut into squares, forming a lattice pattern (see photo)

Transfer to the refrigerator until firm

Cut lattice into 6-inch by 4-inch rectangles

Assembling: When ready to serve, place a spoonful of sorbet on top of panna cotta and a piece of chocolate lattice above

Sprinkle with orange juice drops.