Saturday, September 13, 2008

Black Sesame Delight

I was very curious when I first saw this post on Florence's blog. She had described it as a "sweet and delicate dessert". Click here for a more in-depth explanation of what blanc manger is.

I agree wholeheartedly that it is a very delicate dessert. Notice that I didn't even take it out from the mould? I had removed one and for some reason, it could not stand upright for long, and started to fall a little shorter in a short while. It didn't break, though, just looked really, stout.

I had followed the recipe closely except for the part about black sesame paste. I could not find any and so used a sachet of instant black sesame paste (芝麻糊) mixed with very little hot water. I supposed the version Florence used is much thicker as mine turned out looking very very light with almost no frangrance of black sesame at all. For the next try, I would probably use the whole sachet instead.

This dessert was so light and refreshing that my boy liked it so much. The two of us probably finished the whole batch of this blanc manger. It tasted very much like mousse, and I'm glad I had used non-diary whipping cream! So, I was very much guilt-less as I ate the whole cup on my own.

This will definitely be my number choice for an "elegant" dessert for the next dinner party. Besides, it is something that can be prepared well in advance. All I need is to find something equally elegant to serve them in. Perhaps I won't even remove them from the cups...

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