Black Sesame & Soya Milk Pudding
This divine grey and white pudding is healthy, delicious, low-fat and low-carb.
Ingredients
Black Sesame Pudding
- 200 ml unsweetened soya milk or 250ml soya milk without the whipping cream
- 50 ml dairy whipping cream optional
- 30 g caster sugar
- 2 sheets gelatinn leaf or 6g gelatin powder
- 2 tbsp black sesame paste
Soya Milk Pudding
- 320 ml unsweetened soya milk
- 40 g caster sugar
- 2 sheets gelatin leaf or 6g gelatin powder
Instructions
- Black sesame pudding - In a pot, add the soya milk, whipping cream and sugar together. Lightly boil the liquid mixture and stir the sugar till dissolved at low heat.
- Soak the gelatin leaves into cold water for a few seconds, squeeze out excess water and drop into the liquid mixture. Stir till gelatin melted and off heat.
- Stir in black sesame paste and cool down liquid a little.
- Tilt 6 small glasses at an angle on an egg tray or muffin tray. Stir the black sesame mixture again before pouring into glasses. Refrigerate for at least 2 hours to set.
- Soya Milk Pudding - Combine the soya milk and caster sugar in a pot. Lightly boil the soya milk and stir the sugar till dissolved at low heat.
- Soak the gelatin leaves into cold water for a few seconds, squeeze out excess water and drop into the soya milk liquid. Stir till gelatin melted and off heat. Cool soya milk liquid to room temperature.
- Remove the glasses of set black sesame pudding from muffin pan and stand them up right. Gently pour soya milk liquid onto set black sesame pudding.
- Chill pudding for at least two to three hours till set.
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