Black sesame Blancmange

Blend the black sesame together with the milk in a mixer. Heat the sesame milk, sweet soy sauce and sugar in a pan up to 85 degrees. Add the in water soaked gelatine and stir it well. Pour the sesame milk into a bowl and chill in cold bain-marie. Whip the cream until it is nearly stiff (approx. 80 %) and add stir in to the sesame milk. Fill the mousse into a glass and chill for one hour in the fridge until it becomes firm.

For the cream sauce, whip the cream together with the sugar until it is 50 % stiff. Pour the cream sauce over the blancmange and decorate it with cooked red beans, strawberries and cape gooseberries.

Preparation time: 40 mins
Per portion: 1948 kJ / 465 kcal