Black Sesame Blanc Manger

Blanc Manger is a sweet and delicate dessert commonly made with milk, cream, sugar and thickened with just the right amount of gelatin to give it a soft and creamy texture.

Instead of doing the standard whitish type of blancmanger, I added black sesame paste to mine. The black sesame paste is very aromatic and it gets rid of the "milky" flavour of cream and milk (I'm allergic to the flavour of milk).



Ingredients:
200ml skim milk
2 tbsp sugar
1.5 tsp - 2 tsp gelatin
2 tbsp black sesame paste

200ml whipping cream
1 tbsp icing sugar

1 tsp rum

Method:
1. Put milk in a saucepan and sprinkle in the gelatin powder. Cook over low heat stirring till gelatin is dissolved.
2. Add in the sugar and black sesame paste and cook till well mixed and smooth. Then cool the black sesame milk mixture over a pot of cold water till it is a little thick or chill in the fridge till it is a little thick (this may take a couple of minutes, you have to check on it, so that it doesn't get set before the cream is added in).
3. Whip the whipping cream till it is 80% thick.
4. Add the black sesame milk mixture into the whipping cream and mix well. Stir in the rum.
5. Pour them into cups or metal moulds and chill for at least 2 hours before unmoulding.
6. To unmould from metal moulds, warm slightly all around the metal mould and the blanc manger will slid out nicely. Do not apply too much heat as the blanc manger will melt.