06 May 2014

Black Sesame Cream Jelly


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 grey 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 grey 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 ^.^) 

Note: Please see how I solved the two layers problem here

午后的甜点,一口一口的吃着下午的凌静,把下午的太阳忘在户外了。




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 Ishida

Ingredients:
300g fresh whole milk 
50g store bought black sesame paste
35g castor sugar
5g gelatine sheets, soaked in ice water to soften
40g 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

11 comments:

  1. Hi,
    I think the grey layer at the bottom makes this jelly unique.I like it~ (^_-)-☆

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  2. Tze, I still remember this sesame jelly that I made almost 4 years ago. Very creamy and delicious. Would like to make this again for sure.

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    Replies
    1. Ann, do you know what type of black sesame paste I should use for this jelly so it won't create two layers? Thanks!

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  3. Hi Tze, I've tried sweet sesame paste dessert 芝麻糊, haven't tasted as jelly. If you didn't mention it, I really thought it is a 2 colour tone cream jelly. Looks yummy. May I have a glass of Black Sesame Cream Jelly ? ^-^

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  4. It looks beautiful in two layers :-))

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  5. 我也是喜欢两层的,觉得好好看呢!

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  6. 照片好好看,甜品也好好看。。。

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  7. Hi Tze,

    I see what you meant... I think that the heavy bits of your sesame paste had sunk to the bottom. It is nice anyway being in 2 layers :D

    Zoe

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  8. Tze, I saw this recipe b4 from the same book. What about replacing the paste to just black sesame powder, do you think can fix the problem? But if you don't mention it, we would have thought this is a duo-layer jelly, still looks nice.

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  9. doesn't this so create a nice effect on your jelly? i love this.. so smooth!

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  10. 喜欢这个芝麻味的甜品!

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