Importer of Japanese artisanal fine foods and ingredients
Categories
en
- fr
- en
favorite_border
0
1. Soften the gelatin few minutes in warm water.
2. In a pan, heat the soy milk (40-50°C) and add in it sesame paste, black sugar sirup and the regular sugar. You can add a little bit more suhgar if you prefer.
3. Add the gelatin and mix well.
4. Pour in a freezing bag (or a mold, a tray) and put in the freezer for 1h.
5. Take off the freezer, blend ( with a blender or a fork) and freeze again for 1h or 2h.
6. Enjoy with black sugar sirup and kinako ! You can also use a bit of black sesame seeds to plate!
Bon appétit !