I found black sesame paste in an Asian grocery when I visited with my friends. I searched for recipes on how to use it. Most recipes used it in cakes. I decided to try it as a panna cotta, using my sour cream, which will expire in 4 days, and the pouring vanilla custard I bought two days ago.
“Black sesame seed paste, often called black tahini, is a smooth, rich spread made by grinding whole, unhulled black sesame seeds. Unlike white sesame tahini from hulled seeds, it keeps the dark outer hulls, giving it a deep charcoal-black colour, a stronger, earthier bitterness flavour, and a higher concentration of minerals and antioxidants. Unhulled black sesame seeds are rich in calcium, iron, magnesium, phosphorus, and zinc, which support bone strength and help prevent mineral deficiencies. They contain potent lignans—specifically sesamin and sesamol—that help reduce oxidative stress, fight free radicals, and lower cellular inflammation. Their healthy unsaturated fats (monounsaturated and polyunsaturated) and phytosterols help improve lipid profiles by lowering LDL (“bad”) cholesterol and supporting healthy blood pressure. The paste also provides dietary fiber, which promotes regular bowel movements and supports a healthy gut microbiome. Loaded with B vitamins, vitamin E, copper, and zinc, it is traditionally valued for supporting skin elasticity and hair follicle health.”
“Panna cotta is a traditional Italian dessert made by simmering sweetened cream and milk, then thickening with gelatin and chilling until silky. Gelatin, derived from collagen, provides amino acids like glycine that support skin elasticity, joint health, and gut lining integrity. Glycine also helps the body produce stomach acid, which aids in breaking down food and absorbing nutrients.”
Thank you, God, for helping me find black sesame paste and create a beautiful dessert—something different from cake and wonderfully cooling on hot days. The experiment turned out earthy, sweet, and delicious. Let’s cook!!!
Ingredients
500 ml pouring vanilla custard
300 g sour cream
250 g castor sugar
150 ml milk
10 ml ice cold water, divided
3-4 Tbs black sesame seed paste, depends on how intense flavour
3–4 Tsp gelatin powder, divided (use 3 tsp for a soft quiver, 4 tsp for a firmer set)
2 Tsp vanilla extract
drizzle runny honey (OPT)
Method
Pour the 7 ml of ice cold water into a small bowl, sprinkle 3 Tsp of the gelatin powder first over it, give a couple of stirs, and let it sit for 5 minutes to absorb the water. Lightly grease the jelly mould. Set aside.
In a saucepan, combine pouring vanilla custard, milk, 3 Tbs black sesame seeds paste, and castor sugar over medium heat. Stir until the sugar and black sesame seeds paste dissolves, and the mixture is warm and steaming, but do not let it boil.
Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir constantly until the gelatin completely dissolves. Taste for earthy flavour, I had added 1 Tbs black sesame seeds paste and stir to dissolves. Stir in vanilla extract and drizzle some honey to balance earthy bitterness. Now add 3 ml ice cold water into bowl, sprinkle 1 Tsp of gelatin powder over it, give a stir or two and let it sit for 5 minutes to absorb the water.
Whisk the sour cream in a large bowl until smooth. Slowly pour the warm cream and gelatin mixture into the sour cream, whisking continuously until combined and free of lumps.
Strain the mixture through a fine-mesh sieve into a large jug to catch any undissolved bits. Next add the remaining bloomed gelatin for a firmer set and stir constantly until the gelatin completely dissolves. Now pour into the sour cream black sesame seeds mixture and roughly swirl around in the prepared jelly mould. Cover the jelly mould with the jelly mould lid.
Place in the fridge overnight or at least 6 hours until firm set. Bring out the jelly mould, removed the lid. Then place a plate on top, flip over, release the back cover and the panna cotta gently drop into plate. Serve with blueberries and runny honey. Enjoy with a cup of tea or dessert wine!!!
Note: You can use 2 Tbs black sesame seeds paste first then add more if you want earthy flavour. Drizzle honey for balance earthy bittersweet flavour.
https://helenscchin.com/2026/10/18/black-sesame-seeds-panna-cotta/
#helenscchinrecipes
#awesomedessertsandentrees
#cookingforthefun
#foodiesplus
