Black Sesame Pudding (Kurogoma Purin)
A sophisticated, strikingly dark milk pudding loaded with the rich, nutty flavor of roasted black sesame.
Notes
A Strikingly Dark, Nutty Custard
This striking dessert is a favorite in modern Japanese cafes. The intensely nutty, savory-sweet flavor of roasted black sesame paste (kurogoma) is blended into a creamy, milk-based gelatin pudding. It is rich, sophisticated, and incredibly easy to make.Ingredients
- 3 tbsp pure black sesame paste (Kurogoma paste)
- 1.5 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 1 packet (2.5 tsp) unflavored gelatin powder
- 2 tbsp cold water
- Whipped cream for topping
Instructions
- In a small cup, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes.
- In a saucepan, whisk together the whole milk, heavy cream, sugar, and black sesame paste.
- Heat the mixture over medium heat, whisking constantly until the sugar is dissolved, the paste is fully incorporated, and the liquid is steaming (do not boil).
- Remove from heat. Stir in the bloomed gelatin until completely dissolved.
- Strain the dark grey liquid through a fine-mesh sieve into individual serving cups to ensure absolute smoothness.
- Refrigerate for at least 3 hours until set. Serve chilled, topped with a dollop of fresh whipped cream.
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