Sprinkle Gelatine Powder into Water in a small bowl and soak.
Toast 3 to 4 tablespoons Black Sesame Seeds using a saucepan for a few minutes or until aromatic. Place the toasted Sesame Seeds in ‘Suribachi (Japanese mortar)’, food grinder or small food processor and grind into paste. If you use small food processor, adding 1 tablespoon Milk helps the process.
Add Milk to the Sesame Paste and process again. You may wish to strain the mixture to remove the hulls.
Place Milk & Sesame Seeds mixture, Cream, Sugar and Starch in a saucepan over low heat, stirring until Sugar dissolve and the mixture thickens. Remove from heat.
Add soaked Gelatine and mix well until gelatine dissolves. Add Rum or Brandy and Vanilla Extract, mix well. Set aside to cool slightly.
When the mixture is cool enough, pour into glasses. Place them in the fridge and leave to set.
If you want more sesame flavour, make topping paste by mixing Sesame Seeds Paste and Icing Sugar. Whipped cream would be also nice for topping.
Gelatine-free Version: Add 1/2 cup Black Chia Seeds instead of Gelatine and mix well. Pour into glasses. Place them in the fridge and leave to set.
