Matcha tofu pudding with black sesame brittle

Name: Matcha tofu pudding with black sesame brittle
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g caster sugar; ½ tbsp Cooks' Ingredients Black Sesame Seeds, toasted; ½ tbsp white sesame seeds, toasted

This matcha-flavoured chilled dessert is topped with double cream and a chunk of sesame seed brittle.

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2 of your 5 a day

Serves4
CourseDessert
Prepare30 mins
Cook-
Total time30 mins
Plus1-2 hours setting time

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Ingredients

For the brittle

50g caster sugar
½ tbsp Cooks' Ingredients Black Sesame Seeds, toasted
½ tbsp white sesame seeds, toasted

For the pudding

1 x 300g pack Clearspring Organic Silken Tofu
1½ Dr Oetker Platinum Leaf Gelatine leaves
130ml whole milk
150ml double cream
70g caster sugar
8g matcha powder

Method

Put the tofu in a fine sieve over a bowl and leave to drain. To make the brittle, line a baking tray with baking parchment or brush thinly with oil. Put 50g caster sugar in a small frying pan and warm over a medium heat until it melts and turns a light caramel colour. Tip in the toasted sesame seeds and pour the mixture over the baking tray. Tilt the tray to spread the caramel thinly (you’re aiming for very thin, crisp brittle).
Soak the gelatine leaves in a bowl of cold water for 5 minutes. Put the milk, 75ml double cream and 70g caster sugar in a small saucepan and warm over a medium heat until the sugar dissolves. Remove from the heat. Lift the gelatine from the bowl, gently squeezing out any excess water, and add to the warm milk mixture. Stir until dissolved.
Blend the drained tofu and the matcha powder in a food processor until smooth and glossy. Add to the milk mixture and whisk until combined. Divide between 4 small glasses and chill to set (about 1-2 hours). To serve, whisk the remaining cream to soft peak stage and spoon over each pudding. Roughly chop the brittle and sprinkle over.

Cook’s tip

Unlike the more solid regular tofu that you would slice and fry, silken tofu is unpressed and therefore softer, with a higher water content. Its texture is closer to cream cheese, and it’s often used for puddings, as in this recipe, or for blending into dips, dressings and sauces.