Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Black Sesame Pudding

Desserts from Issue 7 – Summer 2015 – Spectrum

Of the many connotations commonly associated with black—mourning, solemnity, mystery, severity—there is also the notion of its permanence. There is no other color quite so enduring. Be prepared for our silky black sesame pudding with a whirl of whipped cream atop it—as easy to make as it is to devour—to assume a fittingly permanent place in your cooking repertoire.

serves 4 to 6

1 Tbsp unflavored gelatin powder
3 cups whole milk, divided
6 Tbsp sugar
6 Tbsp black sesame paste (available at Japanese markets and online)
lightly sweetened whipped cream for serving

1
Sprinkle gelatin over 1½ cups milk in a medium saucepan. Let stand at least 5 minutes for gelatin to soften. (It takes longer to soften in milk than in water.) Stir in sugar and heat gently until sugar and gelatin are completely dissolved. Mixture can come to a simmer, but don’t boil.
2
Transfer to a blender and stir in sesame paste and remaining 1½ cups milk. Blend until well combined.
3
Divide between 4 (6-oz) ramekins or 6 (4-oz) ramekins, stirring occasionally while dividing. Chill until set, at least 5 hours or overnight.
4
To serve, quickly dip ramekins in warm water to loosen, then overturn puddings onto dessert plates and top with a little whipped cream.