Matcha tofu pudding with black sesame brittle

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. Put 50g sugar in a small frying pan and warm over a medium heat until it melts and turns a light caramel colour. Tip in all the toasted sesame seeds and pour the mixture over the baking tray. Tilt the tray to spread the caramel thinly (you’re aiming for a very thin, crisp brittle).

Soak the gelatine leaves in cold water for 5 minutes. Meanwhile, put the milk, 75ml cream and 70g sugar in a small pan 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 (about 125ml each) and chill for 1-2 hours to set. To serve, whisk the remaining cream to soft-peak stage and spoon over each pudding. Roughly chop the brittle and sprinkle over the top.