90 g dark sesame seeds
100 g caramel chocolate 35%
40 g cocoa butter
200 g pistachio praliné 70%
215 g hazelnut-almond praliné 65%
Step
Mix pralines, cocoa butter and caramel chocolate, then melt at
45°C. Temper to 26°C before adding the black sesame seeds.
Immediately pour into a ganache frame to a thickness of 4 mm.
Allow to crystallize at 17°C.
2. SUDACHI MANGO CONFIT
Ingredients
100 g sudachi puree
100 g mango puree
15 g sugar
2 g yellow pectin
Step
Heat the purees. Mix the sugar with the pectin and stir into the
purees. Bring to the boil. Keep refrigerated.
3. CHOCOLATE CREAM
Ingredients
350 g 35% cream
300 g milk
5 g salt
60 g sugar
45 g black sesame paste
1 lime (zest)
150 g egg yolks
200 g dark chocolate 55%
200 g milk chocolate 41%
10 g powdered gelatin 220 bloom
50 g water
Step
Hydrate gelatin with water. Prepare custard: bring cream to the
boil with milk and salt. Mix egg yolks and sugar. Stir the egg
yolk-sugar mixture into the cream and heat to 84/85°C. Melt
the gelatin mass and pour through a sieve over the melted
chocolates. Emulsify with a hand blender. Add the lime zest
and black sesame paste, then blend.
Pour 50 g of the mixture onto a Ø 7 cm Silpat® mat. Freeze.
Make sure no air bubbles form. By working at a temperature of
between 35 and 45°C, your cream will always be smooth, even
after defrosting
4. SUDACHI CREAM
Ingredients
105 g sudachi puree
40 g cream 35%
15 g cream butter
15 g glucose
70 g sugar
215 g eggs
15 g cornstarch
60 g cocoa butter
7 basil leaves
Step
Bring the purée, glucose, cream and butter to the boil. Mix the
eggs with the sugar and cornstarch, then gently fold in some
of the hot mixture. Return to the pan and boil for 2 minutes.
Cool to 45°C before adding the cocoa butter. Blend with an
immersion blender until smooth. Add a few fresh basil leaves
if desired.
5. MOUNT GAY® SUDACHI CUSTARD
Ingredients
350 g milk
50 g sudachi puree
100 g cream 40%
40 g Mount Gay® rum 55%
1 Tahitian vanilla pod
75 g sugar
50 g cornstarch
90 g egg yolks
Step
Prepare a custard: bring the milk, cream, split vanilla pod and half
the sugar to the boil. Mix remaining sugar with cornstarch. Add
the egg yolks and whisk until the mixture whitens. Combine the
two mixtures, then stir in the sudachi puree and Mount Gay® rum.
6. CHOCOLATE CRUNCH & BLACK SESAME CRISP
Ingredients
Part 1:
250 g Isomalt
40 g white chocolate 34%
Part 2:
20 g Nori (red seaweed)
60 g toasted black sesame seeds
20 g smoked Maldon salt
Step
Part 1 :
Melt isomalt over low heat, then stir in melted chocolate. Pour
onto Silpat®. Allow to cool before reducing to a powder in the
Thermomix. Using a sieve, sprinkle the desired size onto Silpat®.
Part2 :
Reduce ingredients to powder in Thermomix, then sprinkle into
circles. Bake for 3 minutes at 170°C.
7. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Unmould the chocolate cremeux and cover with a black sesame
crisp and a chocolate crunch.
Top with 5 corks of sudachi cream, then the same amount of
Mount Gay® sudachi custard.
Finish with a few drops of sudachi mango confit.
Top with a sesame crisp.
