Sesame mousse with red beans

Sesame mousse with red beans

From
Izakaya
Serves
6
Photographer
Chris Chen

Ingredients

Quantity Ingredient
130g tinned, sweet red beans
500ml cream
155g toasted sesame seeds
1 1/2 teaspoons powdered gelatine
220g sugar
3 eggs, separated
1 teaspoon vanilla extract
125ml cream, extra
1 teaspoon kinako, optional

Method

  1. Spoon the red beans into six serving glasses and place in the fridge until needed.
  2. Combine the cream and sesame seeds in a saucepan and place over medium heat. Just before the cream comes to a simmer, remove from the heat and set aside for 20 minutes. Strain the cream through a fine sieve, discarding the seeds.
  3. Sprinkle the gelatine powder over 3 tablespoons of cold water while whisking with a fork. Set aside for 5 minutes, or until spongy. Stir the mixture through the warm cream mixture until smooth.
  4. Beat the sugar, egg yolks and vanilla until the mixture is very thick. Pour 60 ml of the warm cream mixture into the egg mixture and beat to combine. Add the remaining cream mixture, beating well to combine.
  5. Working quickly, beat the extra cream until firm. Beat the egg whites until they form firm peaks. Use a large metal spoon to fold the whipped cream into the cream mixture. Fold through the egg whites until the mixture is smooth.
  6. Spoon the mousse over the chilled red beans and place in the fridge for 6 hours, or until set.
Tags:
Izakaya
Japan
Japanese
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small
party
entertaining
tapas
entrees
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appetizer
mezze
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