This no-bake dessert flavored with black sesame seeds and honey is a perfect, elegant warm-weather dessert. Its texture is similar to panna cotta, except that it's slightly less jiggly and a little bit more creamy. Grinding the black sesame seeds in a mortar and pestle will result in a pudding with a little bit more texture, while a spice grinder will give you the finest grind. A small food processor, meanwhile, will give you results that are in-between the other two (or you can skip this step and buy them pre-ground). Choose the method based on the final texture you want, and the equipment you have at your disposal.
Why this recipe works:
- By providing three different methods for grinding the sesame seeds, you can choose the one that works for you based on the final texture you want and/or the equipment you have available.
- A mixture of whole milk and cream produces extra-creamy, yet still light, puddings.
Note: If you choose to go the pre-ground sesame paste route, it can be found in jars and squeezable tubes at Japanese supermarkets.
- Yield:serves 6
- Active time: 20 minutes
- Total time:3 hours
- 1/4 cup toasted black sesame seeds or 3 tablespoons of black sesame seed paste (see note above)
- 1/3 cup honey
- 1 1/2 cups whole milk
- 2 1/4 teaspoons powdered gelatin
- 1 1/2 cups heavy cream
If using a mortar and pestle or spice grinder, crush or pulse whole toasted sesame seeds until pulverized; the mortar and pestle will create a more coarse final texture and the spice grinder will create a finer one. If using a small food processor, pulse whole toasted seeds with 1/3 cup honey until finely ground, about 5 minutes. Alternatively, if using pre-ground black sesame seeds, proceed to Step 2.
Add milk to a medium saucepan and sprinkle powdered gelatin evenly on top. Let stand for 5 minutes.
Warm milk over low heat, stirring constantly, until gelatin dissolves.
Stir in crushed black sesame seeds and honey (if you used the small food processor, the seeds and honey will already be combined).
Remove from heat and whisk in heavy cream.
Divide pudding base into 6 ramekins or dessert glasses. Cover glasses with plastic wrap and refrigerate until set, at least 2 hours or overnight.