This Black Sesame Cream Jelly just took me less than 10 mins to make. It tastes really good, full of creamy milk flavor and the distinctive taste of black sesame but ... it should not be in two layers!!
I boiled the milk and black sesame paste, mixed the rest of ingredients together, very happy with the less than 10 mins work, go on doing the clean up until I noticed... it creates two different layers! I panic, and use a chopstick to keep stir on the mixture, hope the layer will disappear when the jelly set. ..but it doesn't! The jelly didn't turn out like in the recipe book picture, a nice glass of jelly filled with black sesame dots...no. I think it could be the black sesame paste I used is not the same type of black sesame paste used by Keiko Ishida.
Initially when my son looks at the gray jelly, he said he doesn't want. Then, he saw his dad eating, he said he wants to try, then he said he wants the dark gray layer one, then he said he wants the whole glass!!The recipe yield 3 glasses of jelly about 130 ml each.I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House(Me ^.^)
Ok, this is from Australia. Sigh... I trust this brand, no choice have to bring it here. Zoe, don't laugh!!!
Again, we don't have this type of paste here, I bought it from Australia.
Sincerely, Keiko Ishida really know how to eat this jelly, it go so delicious with the sugar on top! She used black sugar bits, which I don't have. I used dark brown sugar.Recipe from Okashi Sweet Treats Made with Love by Keiko IshidaIngredients:300g fresh whole milk 50g store bought black sesame paste35g castor sugar5g gelatine sheets, soaked in ice water to soften40g whipping cream (at least 35% milk fat)black sugar, chopped into bits for topping, according to taste (used dark brown sugar)Method:1. Combine milk, sesame paste and sugar in a small saucepan and bring to a boil.2. Add softened gelatine and whipping cream. Mix well. Pour mixture into the prepared cups/glasses and chill in the fridge until it set. 3. Serve jelly topped with dark brown sugar.
Let's eat!
I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House
