So when my housemates decided to make a special dinner for my leaving the UK, I’ve decided to make my last dessert in that kitchen. I looked into the fridge. I only had a few things left belonging to me as I was leaving in a couple of days. A pint of milk and some butter. OK. Looked into the cupboard. A jar of honey, half a packet of sesame seeds, cocoa powder, and a little of of agar powder left. Hmmm.
I like agar desserts. As a child, mum would make it as a treat. She had one of those cute tin jelly moulds shaped like a rabbit. I loved it so much! I also remember as a child that my favourite drink was milk and honey… can you see where this is going?
Here’s my milk and honey pudding. Sometimes, improvisation in the dessert works. I’ve been working with agar for a long long time (both kitchen and work, hehehe). I found that 6-8% agar gives the jelly a lovely wobbliness that is almost like gelatin. I then thought serving just the pudding was a little plain, so I made some chocolate thins to go with.
I was really happy on how it turned out. My housemates loved it too!
So here’s the recipe:
For the pudding (makes about 500 ml, good enough for 4 – 6 servings methinks):
– 500 ml milk (I prefer whole milk, but semi-skimmed is fine too)
– 2 tablespoons honey (or to taste)
– 3 g to 4 g of agar powder
-In a heavy saucepan, bring 100 ml of milk to a near boil. Add agar powder and stir.
– Once agar powder seems to have dissolved into the milk somewhat, add the rest of the milk and stir constantly until all the agar powder is dissolved and that you have a smooth looking mixture. This could take about 5 to 10 minutes. Use a low to medium heat and try not to have the milk boiling.
– Add the honey and keep stirring. You should see that the mixture looks a little thicken due to the agar. To check whether the agar is ready, take a teaspoon of the m
ixture and dot it on a cold surface. If the mixture become solid, then you have put enough agar powder. If not, add a little bit extra to the mix and stir until it dissolves.
– Turn off the heat and prepare 4 ramekins or whatever receptacle you would like as a mould. Carefully pour the mixture into your mould/ramekins and let it cool to room temperature. Cover the surface of the pudding and refrigerate until serving time.
For the chocolate sesame thins:
– 90 g butter
– 25 g plain flour
– 75 g cocoa powder
– 25 g sesame seeds
– 25 g sugar
– Preheat oven to 180 °C.
– In a bowl, cream the butter and the sugar until light.
– Sift the plain flour and cocoa powder into the mixture and mix well.
– Mix in the sesame seeds. You should have something that resembles a buttery spread.
– Line a baking sheet with parchment paper. Spread the batter onto the parchment thinly and evenly like a sheet of paper.
– Bake for about 20 minutes.
– While it is still warm from the oven, use a knife to score the thins to the size you want. Or, just let it cool and break the sheet into pieces.