Seems like most online recipes for sesame mousse use the more expensive and harder to buy sesame paste / have to grind your own black sesame. I only had black sesame powder (cheap and easy to find in Asian market) at home and using a green tea mousse recipe as guideline, I came up with a pretty decent black sesame mousse. I used a small amount of cream cheese to replace raw egg yolks in the green tea recipe as strong egg yolk taste may cover up black sesame fragrance yet I need some thickener, so a small amount of cream cheese is a good choice.
- 150 gm milk
- 2 tbsp cream cheese
- 70 gm sugar
- 4-5 tbsp ground black sesame (or black sesame powder)
- 10 gm gelatin powder
- 50 gm water
- 300 gm cream, whipped to soft peaks (so whipped to only 60%)
- Gelatin powder mixture: mix gelatin powder and water in a small bowl. Dissolve over a small pot of hot water.
- Heat milk to warm and cream cheese to warm. Add sugar and black sesame powder and mix well with a whisk / spatula until no lumps.
- Add the gelatin mixture into the milk mixture. Fold in the whipped cream. Pour into cups or over a sponge cake.
- Chill for at least 4 hours for mousse to set.