Sesame Tahini Pudding

It's smooth and slips down silkily.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 4 Cook: 15 min

Ingredients

Tahini 3 tbsp
Whipping cream 100ml
Milk 250ml
Demerara sugar 2 tbsp
Honey 2 tbsp
Powdered gelatine 1/2 packet (6g)

Method

1
Stir the gelatine with 2 tbsp water. Once it absorbs it, it becomes like a sponge.
2
Put the tahini and honey into a bowl and gradually add whipping cream. Mix slowly with a hand blender.
3
It looks quite separate, but it will become a smooth paste once all the cream has been added.
4
Put the milk and demerara sugar into a small pan and heat to 70-80C.
5
Remove from heat and add the gelatine (Step 1). Dissolve it completely.
6
Add this liquid (Step 5) to the tahini mix (Step 3). Mix gently without creating any bubbles.
7
Pour into your favourite dishes and keep in the fridge for 2-3 hours. It will be ready when firm. Sprinkle some black sesame on top.
8
Here is the gelatine and tahini I used.

Tips & Note

For the gelatine, put the water on a small plate, then sprinkle the gelatine - this works better than the other way round.
Make sure you don't boil the water otherwise the gelatine will smell.

Sesame Tahini Pudding

It's smooth and slips down silkily.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 4

Cook: 15 min

Ingredients

Tahini 3 tbsp
Whipping cream 100ml
Milk 250ml
Demerara sugar 2 tbsp
Honey 2 tbsp
Powdered gelatine 1/2 packet (6g)

Sesame Tahini Pudding

Recipe ID :1629 Posted on 29 JAN 2016

Serves 4

Cook 15min
views 4,699
printed 59

saved 1

It's smooth and slips down silkily.

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Ingredients

Print Ingredients Email Ingredients
3 tbsp
100ml
250ml
2 tbsp
2 tbsp
1/2 packet (6g)

Method

Cook
15min
1
Stir the gelatine with 2 tbsp water. Once it absorbs it, it becomes like a sponge.
2
Put the tahini and honey into a bowl and gradually add whipping cream. Mix slowly with a hand blender.
3
It looks quite separate, but it will become a smooth paste once all the cream has been added.
4
Put the milk and demerara sugar into a small pan and heat to 70-80C.
5
Remove from heat and add the gelatine (Step 1). Dissolve it completely.
6
Add this liquid (Step 5) to the tahini mix (Step 3). Mix gently without creating any bubbles.
7
Pour into your favourite dishes and keep in the fridge for 2-3 hours. It will be ready when firm. Sprinkle some black sesame on top.
8
Here is the gelatine and tahini I used.

Tips & Note

For the gelatine, put the water on a small plate, then sprinkle the gelatine - this works better than the other way round.
Make sure you don't boil the water otherwise the gelatine will smell.

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Mizue
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