Black Sesame Bavarois

Instructions

1. 1

   Toast the black sesame seeds in a dry pan over medium heat until fragrant, then grind them into a fine powder.

2. 2

   In a saucepan, combine the whole milk and ground black sesame seeds. Heat gently until warm, but do not boil.

3. 3

   In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.

4. 4

   Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly.

5. 5

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

6. 6

   Soak the gelatin in cold water until soft, then squeeze out excess water and add it to the warm custard mixture. Stir until the gelatin is completely dissolved.

7. 7

   Allow the mixture to cool to room temperature.

8. 8

   Whip the heavy cream to soft peaks and gently fold it into the cooled custard mixture.

9. 9

   Pour the bavarois mixture into molds or serving glasses and refrigerate for at least 4 hours, or until set.

10. 10

    Serve chilled, optionally garnished with additional black sesame seeds or a dollop of whipped cream.