1 139 g milk
60 g milk powder (0% fat)
157 g sugar
140 g glucose atomise
45 g inverted sugar
304 g whipping cream
9 g ice cream stabiliser
146 g black sesame paste
Total weight: 2 000 g
Step
Cook the mixture to 85˚C, emulsify with black sesame paste.
Cool down the mixture to 4˚C, preserve in the chiller overnight
for maturation.
2. BLACK SESAME FINANCIER
Ingredients
79 g almond powder
157 g icing sugar
58 g flour
254 g egg white
47 g inverted sugar
51 g sugar
53 g black sesame paste
32 g butter
19 g cooking oil
Total weight: 750 g
Step
Sift together almond powder, icing sugar and flour.
Prepare a medium peak French meringue : in a robot-cup, beat
the egg white and incorporate the sugars.
Fold in dry ingredients.
Mix together black sesame paste, melted butter and oil, then
incorporate the meringue.
With a pastry bag, pour 85 g of this preparation in an cercle of
oval form. Bake to 160°C – fan 3 – vent in – for 12 minutes.
3. BLACK SESAME CROUSTILLANT
Ingredients
2 vanilla beans
26.5 g black sesame paste
12 g cocoa butter
0.5 g sea salt
68 g white chocolate couverture 35%
68 g Feuilletine
Total weight: 175 g
Step
Mix vanilla, black sesame paste, melted cocoa butter, melted
couverture and salt, then fold in Feuilletine. Spread 40 g per
cicle, on the financier and press to compact.
4. RASPBERRY COULIS
Ingredients
231 g Ponthier raspberry puree
116 g Ponthier strawberry puree
40 g dextrose
61 g glucose atomise
9 g sugar
5 g NH pectin
38 g gelatin mass
Total weight: 495 g
Step
In a saucepan, heat up purees together until 45˚C. Gradually
add dextrose, glucose, then sugar and NH pectin mixed
together. Continue to cook the mixture until it reaches 46 Brix.
Add the gelatin mass. Using a pastry bag, spread 20 g per circle,
on the croustillant.
5. RÉMY MARTIN® PARFAIT
Ingredients
98 g condensed milk
10 g butter
39 g glucose syrup
39 g milk
0.5 g salt
78.5 g egg yolk
9 g gelatin mass
185 g whipped cream
1/2 orange zest
41 g Rémy Martin® Cognac 50%
Total weight: 969 g
Step
In a saucepan, cook a Crème Anglaise with condensed milk,
butter, glucose syrup, milk, salt and egg yolk together until 83˚C,
then add gelatin mass. Sift. Pour over the mixing bowl and whip
up with a whisk attachment. Fold in whipped cream, orange zest
and Rémy Martin® Cognac. Fill the top of the circle (80 g)
6. BLACK SESAME MOUSSE
Ingredients
357 g whipping cream (1)
784 g whipping cream (2)
321 g white chocolate couverture 35%
196 g Italian meringue
96 g Rémy Martin® Cognac 50%
128 g gelatin mass
118 g black sesame paste
Total weight: 2 000 g
Step
Blend whipping cream (1), melted couverture, melted gelatin mass
and black sesame paste. Fold with Italian meringue, whipping
cream (2) and Rémy Martin® Cognac.
7. ASSEMBLY
Ingredients
No ingredients.
Step
Spray on the sides with mottled grey decor.
Pour black sesame mousse into the bottom (160 g per mold) and cover the sides using a small-spoon.
Place the frozen insert.
After freezing, unmold and cover with neutral glaze.
