Here is the recipe
- In a small bowl combine some milk (from 300g) with sesame paste and mix well.
- Then combine balance milk, sesame paste and sugar in a small saucepan and bring to a boil.
- Add in softened gelatin sheets follow by whipping cream. Mix well.
- Pass the mixture through a sift (this is an extra step I’ve made because there is a thin layer of oil on top of the mixture) into 4 – 6 small cups and chill in the refrigerator until set.