Japanese Green Tea Soy Milk Blancmange Recipes

SESAME BLANCMANGE (IT'S BLACK!, NOT WHITE)

Steps:

• If sesame powder is not available, blend/process sesame in food processor or blender just before oil appears.
• In a pot, combine the milk, sugar and sesame powder. Stir a little to combine.
• Over medium heat, stir the mixture with a wooden spoon. Be careful so that the mixture will not burn or stick.
• Change to lower heat after about 2-3 minutes. STir carefully with wooden spoon.
• When the mixture changes, the sesame is well-bleneded, turn the heat to the lowest until the mixture thickens.
• Pour into molds/cups.
• The author quotes in Japanese "Don't feel to rushed, but if you spend oto much time, it will quickly solidfy and become really funny looking. It will turn to stone, so work quickly.".
• For Vegan use only the soy milk.

BLANCMANGE

Steps:

• Grind the nuts in a food processor to medium fine. Combine them with 2/3 cup of milk, lemon peel, cardamom and 1/2 cup of the cream in a small saucepan, and bring to just below a simmer, over medium heat. Turn off heat. Let steep 15 minutes. Sprinkle gelatin over remaining milk in a wide shallow bowl or gratin dish. Let bloom 10 minutes.
• Strain nut-milk-cream through a chinois or a sieve lined with a double layer of cheesecloth into a bowl. Firmly press the liquid through the cloth.
• Return the liquid to a clean saucepan, add the sugar and salt and heat over low, stirring until dissolved. Add the bloomed gelatin and stir well until thoroughly dissolved. Don't let the mixture come to a simmer. Stir in the vanilla. Set pan into a bowl of ice and cold water, and stir occasionally until cooler than your finger and the consistency of egg whites. If it sets too much, remove from cold water and whisk well.
• Beat the remaining cup of cream to just past soft peaks. Add a little of the whipped cream to the jelling nut-milk mixture to loosen, then add to the remaining whipped cream, folding thoroughly but gently. Brush a 6-to-7-inch cake pan or mold completely with vegetable oil. Add blancmange to oiled mold. Cover the surface directly with plastic, and chill, at least 6 hours or overnight. To serve, remove the plastic wrap, and lightly run a sharp knife around the blancmange's edge. If you've used an old, pretty mold, you may have to dunk it briefly in hot water to get it to release. Put an inverted plate over its top, and flip. Top with cherries or candied fruit or nothing at all.