Black Sesame Skyr Pudding with Toasted Sesame Crunch
Silky black sesame yogurt pudding, mineral-rich and high in protein, with a nutty toasted crunch.
Best for A calcium-, iron- and protein-rich dessert with minimal added sugar
This is Japanese kurogoma meets Nordic skyr: a pudding built on toasted black sesame ground to a smoky paste, then folded through thick strained yogurt so it sets creamy without a stovetop custard. The black sesame does the heavy lifting — deeply nutty, faintly bitter, loaded with calcium, iron, magnesium and zinc — while the yogurt keeps it high in protein and low in added sugar. It tastes like an indulgent panna cotta but eats like breakfast you'd be proud of.
Ingredients
- 70 g sesame seeds , plus 1 tbsp extra for garnish
- 500 g thick strained yogurt or skyr , full-fat or 2%, well chilled
- 45 ml maple syrup , plus more to taste
- 60 ml Milk , any kind, to loosen the paste
- 5 ml Vanilla extract
- 1 g fine sea salt , a small pinch
- 10 g sesame seeds , for the crunch topping (optional – can be omitted)
Instructions
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1
Toast the 70 g black sesame seeds in a dry skillet over medium heat, shaking constantly, until they smell nutty and start to pop, 3–4 minutes. Black seeds won't change color, so go by aroma and sound. Tip onto a plate to cool. Toast the white sesame seeds separately for the topping until golden, about 1 minute.
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2
Grind the cooled black sesame in a spice grinder, small food processor or a mortar and pestle until it breaks down into a dark, slightly oily paste — 2–3 minutes. Add the milk, maple syrup, vanilla and salt and grind or stir to a smooth, loose slurry with no gritty pockets.
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3
Fold the black sesame slurry into the strained yogurt in a bowl until the color is even and uniformly grey. Taste and add a little more maple syrup if you like. Divide among 4 small glasses or ramekins.
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4
Chill for at least 1 hour to firm up and let the flavors marry. Just before serving, top each with the reserved toasted black sesame, the golden white sesame and, if you like, a thin extra drizzle of maple.