Measure out the water in a cup and rehydrate the gelatin powder. Stir to mix and let it sit for about 5 minutes.
In the meantime, heat a pot of milk and add the sugar. The appropriate temperature to dissolve the gelatin is about 50~60°C (122~140°F).
When the sugar is dissolved, remove the pot from the burner. And add the rehydrated gelatin. Stir to mix and dissolve the gelatin completely.
Pour the mixture into a bowl with the black sesame paste. Make sure to add it a little at a time while mixing vigorously. You should also mix the sesame paste before use since it often separates.
When evenly combined, float the bowl on ice water and continue to mix.
When cooled, add the heavy cream. Keep chilling it while mixing. Now, the mixture should thicken and the sesame paste will remain suspended in the pudding.
Clean the bottom of the bowl with a towel and pour the mixture into small cups. Let the pudding sit in the fridge for over 1 hour until firmed up.
Now, the pudding is chilled and firmed up. Garnish with the whipped cream. And top with the black sesame seeds.
Instead of the whipped cream, you can also top with black sesame paste, kinako, roasted soybean flour and kuromitsu, Japanese black sugar syrup.
If the sesame paste isn’t available, you can toast sesame seeds and then thoroughly grind them to use in this recipe. It will not be as smooth as the sesame paste but you can still enjoy this delicious dessert.
The sesame paste goes great with the milk and heavy cream.
Let’s make the bottom crust for the cheesecake. Gradually melt the butter using a bain-marie or microwave.
Line the removable bottom of the cake pan with wax paper.
Place the graham crackers into a food storage bag, seal and roughly crumble them with your hands.
Place the bag on a flat surface and pound the crackers with a surikogi pestle into smaller pieces. Then, roll the cracker with the pestle until powdered. Be careful not to break the bag.
Now, the butter is completely melted. Add the butter into the cracker, seal the bag and shake it thoroughly to combine.
Place the powdered cracker into the cake pan lined with the wax paper. Distribute it with a spatula and press the cracker evenly on the bottom of the cake pan. Then, store the pan in the fridge while preparing the filling.
Let's make the cheesecake filling. Put the whipping cream, plain yogurt, firm tofu, cream cheese, sugar and lemon juice into a blender. Cover with a lid, pulse and then mix until smooth. A tip to blend the mixture quickly is to put the liquid ingredients first. Turn off the blender.
Measure the hot water with a measuring cup and dissolve the gelatin power completely with a spatula.
Put the gelatin into the blender, cover and blend the filling again.
Remove the pitcher and pour the filling into the chilled cake pan. Let it sit in the fridge for 2 to 3 hours to firm up.
Now, the cheesecake is ready to serve. Place the cake pan onto a can to remove the cake. Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan. Push down the side of the cake pan, removing the cheesecake.
Place the cheesecake onto a cake turntable and remove the bottom of the pan. Wipe the blade of a cake knife with a dampened towel and cut the cake in half.
Cleaning the blade for every cut with the towel helps it to cut smoothly. Cut out a quarter piece and then cut it in half. Place the cheesecake onto a plate.
You can also make the cheesecake with small clear bowls and garnish each with your favorite fruits. This will reduce the cutting process, making the cheesecake more visually appealing.
Make sure to press the cracker on the bottom firmly to avoid a crumbly texture.
Let’s make the mango pudding. Heat the water in a pot. When small bubbles begin to form around the entire bottom surface, remove the pot.
Add the sugar and mix to dissolve. The sweetness depends on the type of mango so adjust the amount of sugar accordingly.
Add the gelatin powder and completely dissolve it. There are many types of gelatin powder so be sure to follow the instructions on the package.
Add the gelatin mixture to the bowl with the mango puree and mix. Add the heavy cream also. Combine the mixture thoroughly.
Add the lemon juice to taste. If your mango puree is very sour, you should skip the lemon juice.
Pour the mixture into 5 small cups. Chill them in the fridge for over 2 hours. If you are in a rush, place them in the freezer for 40 to 50 minutes.
Now, the mango pudding is firmed up. Spoon the lightly whipped heavy cream onto the pudding.
Slice off the mango along the flat seed and make cuts in the flesh in a grid pattern. Be sure not to cut the skin. By the way, this mango is from Miyazaki Prefecture. It is sweet and juicy but also expensive so we only used it for the topping.
Cut the mango in half lengthwise and peel off the skin. Looks so delicious!
Place the diced ripe mango onto the pudding. Finally, garnish with the mint leaves.
The type of gelatin we used is widely available in Japan and you can directly add it to hot water approximately 80 degrees Celsius. Make sure to follow the instructions for your gelatin powder.
To get the most out of the appetizing mango color, we didn’t add any milk at all and minimized the use of heavy cream.
We used a minimal amount of gelatin so it has a puru-puru, jelly-like texture.
Let's grind the coffee beans to make fresh coffee. Using a hand-cranked coffee grinder is fun and gives you a special hands-on feel!
Place the coffee into the filter in the dripper. Even out the grounds making a flat surface. The water should be about 90°C (194°F). Slowly pour just enough water in the dripper to moisten the grounds. Let it sit for 30 seconds.
Then very slowly drip the hot water over the grounds.
Continue to slowly drip the water over the grounds until you have about 250ml or 1 cup of coffee. Remove the dripper to avoid the last few drops as they can add a bitter astringent taste to the coffee.
Add the sugar to a bowl and pour the coffee over it to dissolve it thoroughly. Then, add the gelatin powder and stir it into the coffee.
Pour the mixture into a chilled square mold. Make sure to remove any surface foam or bubbles. Let it sit to cool and then chill the jelly in the fridge so it firms up.
When the jelly is firm cut it into cubes as shown. To remove it easily, warm the bottom of the container with hot water.
Place it into a bowl and then spoon the coffee jelly into individual cups. Pour a little of the whipping cream over the jelly or top with a dollop of whipped cream. Sprinkle a little cocoa powder on top and it's ready to serve!
Regular milk, evaporated milk or sweetened condensed milk can be used instead of the whipping cream.
Make sure it is well chilled. The jelly will begin to melt if it gets too hot.
The aroma of the coffee and the refreshing texture make the jelly so delicious.