Ingredients

Yields: 10 servings

2 (0.88-ounce) packages agar agar powder
3 cups coconut milk
3 cups half and half
2-1/3 cups superfine sugar, + 4 tablespoons for the syrup
7-1/3 cups cold water
3/4 cup sweetened condensed milk
2 teaspoons matcha green tea powder
2 tablespoons black sesame powder
2 teaspoons potato starch
1 pinch wasabi powder (optional)
1/8 teaspoon ground ginger
2 tablespoons agave nectar
1 tablespoon light corn syrup
1 pinch salt
1 cup fresh mango, diced

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Directions

 For the sweet black sesame sauce, whisk the black sesame powder, potato starch, wasabi powder (if used), salt and ground ginger in 1/2 cup of water. Make simple syrup by heating 1/2 cup of water with 4 tablespoons of sugar in a saucepan. When boiling, whisk in the black sesame powder mixture. Bring back to a full boil, then lower to a simmer for about 2-3 minutes. Add the agave nectar and light corn syrup. Let cool completely. Set aside until you're ready to serve.

In a bowl, whisk the matcha green tea powder in a cup of half and half.

Dissolve the agar agar in water. Pour the agar agar liquid into a sauce pan. Heat the mixture, stirring constantly with a wooden spoon. Bring to a boil, then immediately lower to medium. Keep stirring for an even, smooth texture.

In a different pan, heat the coconut milk and remaining half and half, then combine with the agar agar liquid. Add sugar, then lower the heat. Add the matcha and condensed milk. Move immediately to the next step; otherwise the mixture might set in the pan.

Brush an (at least 1-inch high) baking sheet with cold water. Pour the matcha agar agar mixture into the baking sheet. Let the jello cake sit until it's completely cool.

Refrigerate for at least 2 hours or overnight. Unmold the matcha agar agar onto a cutting board.

Create 10 disks, using a 1-1/2-inch diameter circle cutter. Fill about 2 tablespoons of black sesame sauce onto each dessert plate. Place a matcha agar disk on the sauce. Garnish with some fresh mango.

Serve with Vietnamese coffee.

Bon appétit!

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Tips

 I use Longevity Brand Sweetened Condensed Milk, the one with the picture of a white bearded old man. You can easily find it in Asian stores.

Superfine sugar is very convenient for desserts. It's also called caster sugar or baker's sugar. It dissolves more quickly than regular granulated sugar. I usually use it for liquids.

Agar agar powder is a good gelatin substitute for vegans and vegetarians. It is derived from seaweedd and is cooked the same way you would gelatin powder. It is widely used in Asia.I also use it to make fruit mousses such as my egg-free banana mousse or chestnut mousse. I buy the Thai Telephone Brand, it's sold in 25-gram packages. (FIY 0.88 oz = 25 g)

Black sesame is the perfect ingredient to pair with matcha green tea. It has a nice, nutty flavor.  It can be blended into ice cream, pudding, cake and has a variety of other uses. You can find it in most Asian stores.

Matcha is Japanese green tea powder. I buy mine at Teavana in the Stanford Shopping Center, in Palo Alto, California.  You can also find it online. It's quite pricey and has a very delicate flavor. As soon as your matcha tea box is unsealed, store it in the refrigerator or in the freezer. To check for quality, matcha should have a beautiful jade green color. You can use it often in baking like macarons, cake, cookies or custards or you can turn many pastries into a nice green color. Be creative on St. Patrick's day and Halloween!

Agave nectar, sometimes called agave syrup, is a natural sweetener. In France, it's called Agave honey. Unlike honey, agave nectar has a long shelf life and does not crystallize over time. Agave nectar is made from the purified sap of cactus-like desert plants. It's very popular in Mexico. It is not heated during production and is considered raw, which make it very healthy, like raw honey. Unlike raw honey though, agave nectar is easy to spread and drizzle because of its consistency.

I use potato starch as a thickening agent. If you don't have any, you can substitute with corn starch or tapioca starch.

I added a little half and half for more bold flavors. If you choose not to use half and half, just add double the amount of coconut milk.

I often use different sized circle cutters. I shaped my smoked salmon on wonton puffs with them. You can find circle cutters in any restaurant supply store or kitchen store like Smart and Final or Cook's Juntion at 261 Main St. Los Altos CA 94022. As Anthony Bourdain would say, your food will look so much more elegant using these little tools (read Kitchen Confidential).

I use the AROY-D coconut milk brand. It has no preservatives and it is very convenient; they sell it in 8.5 oz little packages (which equals about 1 cup).  

The end product should have a slightly firmer consistency than panna cotta.

 

 

Published By: Jacqueline Pham on July 31, 2009.