Ingredients for the caramel:
- 100 g caster sugar,
- 65 g water.
Ingredients for the milk jelly:
- 500 g milk,
- 95 g caster sugar,
- 7 g gelatine leaves (soak them in water).
Preparation of the black sesame caramel cream
1. Preheat your oven to 160 °C.
2. Prepare the caramel. Place the caster sugar and 15 g of water in a small saucepan and heat. When the sugar caramelises, remove from the heat and add 50 g of water. Dilute well and pour into the bottom of each pot.
3. Prepare the sesame caramel cream. Place the milk and sweetened condensed milk in a saucepan and, stirring constantly, bring to the boil.
4. In a bowl, mix the egg white and caster sugar. Then add the milk / sweetened condensed milk mixture, slightly warmed.
5. Place the black sesame cream and the crème fraîche in another bowl and mix well. Then fold in the previous mixture, stirring at length until you obtain a smooth and homogeneous texture. Strain the resulting preparation.
6. Fill each small pot to within 1 cm of the rim.
7. Take a large oven dish and pour in about 3 cm of boiling water for a bain-marie. Place the 10 pots in the dish and bake at 160 °C for 30 to 40 minutes.
8. Prepare the milk jelly. Place the milk and caster sugar in a saucepan, then heat to dissolve the sugar. Bring to a gentle boil, stirring continuously, and add the gelatine leaves. Once the gelatine has melted, remove from the heat and cool immediately. The ideal method is to place plenty of ice cubes in a large container with a little water and set the saucepan in it.
9. Pour the contents into a large, wide dish. The depth of the liquid in the dish should be approximately ½ to 1 cm. Place in the refrigerator until completely cooled and set.
10. Unmould each cream pot onto a dessert plate for serving. Cut the milk jelly into small cubes by scoring it in its dish with a knife or a spatula.
Arrange around the small cream dome and serve.
Enjoy your meal!
