This divine grey and white pudding is healthy, delicious, low-fat and low-carb.
Author Ann Low
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
Black Sesame Pudding
200mlunsweetened soya milkor 250ml soya milk without the whipping cream
50mldairy whipping creamoptional
2sheetsgelatinn leafor 6g gelatin powder
2tbspblack sesame paste
Soya Milk Pudding
320mlunsweetened soya milk
2sheetsgelatin leafor 6g gelatin powder
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.