8 hours ago, teonzo said:
I used black sesame in many desserts in the past, being robust and savoury is not a problem if you balance your recipes. That paste would be ideal, since it's really smooth and most oil have been extracted. I tried black tahini, but it always tasted stale, most probably since there's low turnover for it. Having a black sesame paste which is smooth and almost without oil would be a great help for making mousses, sorbets, caramels, croquants and so on. Plus it has a great color. It will remain a dream and I'll continue to use a stand blender with not ideal results (not perfectly smooth, still has all the oil).
It does have a lot of oil. I still say this paste wouldn't work with desserts. I've tasted it! You are making judgements about a product without ever having seen or tasted it.
