Black sesame pudding (goma purin)

Goma purin (ごま プリン) is Japanese sesame pudding: silky, wobbly, greyish-black, with an intense roasted-sesame flavour. Black sesame gives an earthy, nutty aroma that is especially good cold; it is a favourite dessert in Japanese cafés.

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Method

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1. Sprinkle the gelatine over the cold water and soak for 5 minutes. ⏱ Timer: 5 min
2. If grinding black sesame seeds: toast them in a dry pan for 2–3 minutes, then grind very finely in a mortar or spice grinder. ⏱ Timer: 2 min
3. Heat the milk, cream, sesame paste (or ground sesame) and honey in a pan until steaming, stirring constantly (do not boil).
4. Remove from the heat, add the gelatine and vanilla and stir until the gelatine is completely dissolved.
5. Pass through a fine sieve (if using ground sesame) and divide among 4 bowls.
6. Chill for at least 3 hours; sprinkle with black sesame seeds and serve. ⏱ Timer: 3 h

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Sesame paste (neri goma) is sold in Japanese shops; tahini (white) can replace it but tastes different.
• Do not boil the milk mixture, so the gelatine keeps its strength.
• Sieve it if using ground sesame.
• Keeps in the fridge for 3 days.

Frequently asked questions

Without gelatine?

With agar-agar you can make a vegan version, but it has a different texture.

Why is it grey?

The pigment of black sesame colours the pudding.

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