I know I just posted a black sesame recipe, but the stuff is so good I think you can forgive me. I actually made these today because I signed up to bring a dessert to a potluck dinner. It said to bring something “ethnic, unique, or interesting”, and I thought, it doesn’t get more interesting than a gray and black dessert! I’m guessing most people at the dinner will have never heard of making a dessert with black sesame, so it should be an interesting experience for them.
Even though black sesame looks a little weird, it has such a great flavor and most of my friends who have tried it, love it! Yes, there are some who turn their noses up at new and “different” flavors, but in general, it’s a hit.
This pudding is great because it’s made with gelatin, so there is no baking involved. That’s especially good for when you are bringing it to potlucks or parties, because you can just use cheap plastic cups from the dollar store! You also don’t need sesame paste, which, as I mentioned in the black sesame ice cream post, is harder to come by. This recipe only requires black sesame seeds and other basic ingredients you can get at the grocery store.
I’m sure you’ll love the roasty flavor of black sesame in this creamy, delicious pudding!
Black Sesame Pudding
- 1 packet gelatin 0.25 oz
- 1 1/2 T cold water
- 1/2 cup black sesame seeds
- 1/2 cup granulated sugar or a little less, to taste
- 2 1/2 cups whole milk
- 1/2 cup whipping cream
Toast the sesame seeds in a small pan over medium heat. Make sure to watch closely as they can burn easily. Seeds are toasted when they release a nutty aroma.
Put cold water in small bowl and sprinkle gelatin over the water to soften. Set aside.
Grind the sesame seeds in a blender or food processor. Make sure not to over-process or it can become butter-like.
In a medium sized saucepan, add the ground sesame seeds, milk, and sugar. Place over medium heat and stir constantly until it comes to a simmer. Add in the softened gelatin and stir to combine. Remove pan from heat and stir in the cream.
Transfer the mixture to a bowl and place in an ice bath. Let sit for a few minutes to cool.
Once the mixture is cooled, whip for 5 minutes to lighten. Pour into containers and refrigerate for 4 hours or until firm.
Optional: top with whipped cream. Adapted from: La Fuji Mama