Japanese Black Sesame and Matcha Pudding

For the black sesame layer: Grind the toasted black sesame seeds with 1/4 cup granulated sugar in a food processor until a fine powder forms. In a small saucepan, combine 1/2 cup milk and the black sesame mixture. Heat over medium-low heat, stirring constantly, until warm but not boiling, about 3-4 minutes.

In a small bowl, dissolve 1/2 tablespoon gelatin powder in 2 tablespoons hot water. Add the dissolved gelatin to the black sesame mixture, stirring until fully incorporated. Pour the mixture evenly into 4 small serving glasses or ramekins. Refrigerate for at least 1 hour, or until set.

For the matcha layer: In a small bowl, whisk together the matcha powder and 1/4 cup granulated sugar. In a separate small saucepan, heat the remaining 1/2 cup milk over medium-low heat until warm, about 2-3 minutes. Whisk in the matcha-sugar mixture until smooth and no lumps remain.

In another small bowl, dissolve the remaining 1/2 tablespoon gelatin powder in 2 tablespoons hot water. Add the dissolved gelatin to the matcha mixture, stirring until fully incorporated.

Allow the matcha mixture to cool slightly at room temperature for about 10 minutes. Carefully pour the cooled matcha mixture over the set black sesame layer in each serving glass.

Refrigerate for at least 2 hours, or until both layers are completely set.

Before serving, whip the heavy cream until soft peaks form. Garnish each pudding with a dollop of whipped cream.