Original creation by Emmanuel RYON
Meilleur Ouvrier de France Glacier,
World Pastry Champion,
‘Une glace à Paris’, France
Sesame ice cream
Chef :
Brand
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Quantity :
Recipe for 20 servings
black sesame, nougatine, and caramel ice cream
1. COINTREAU® BLACK SESAME ICE CREAM
Ingredients
1 035 g whole milk
250 g 35% fat cream
60 g sesame oil
100 g caster sugar
100 g inulin
100 g 0% fat milk powder
160 g atomized glucose
11 g compound stabilizer
50 g black sesame paste
35 g Cointreau® 60%
Total weight: 1 901 g
Step
In a saucepan, heat the milk, cream, and sesame oil to 60°C.
Add the mixture of caster sugar, inulin, milk powder, glucose,
and stabilizer. Cook the mixture to 85°C. Stir in the black
sesame paste. Blend. Quickly chill to 4°C. Add the Cointreau®.
Blend again and let rest for 24 hours. Blend. Churn.
2. COCOA NIB NOUGATINE
Ingredients
50 g milk
125 g butter
50 g glucose
150 g caster sugar
3 g pectin NH
150 g cocoa nib
Total weight: 528 g
Step
Bring the milk, butter, and glucose to a boil. Stir in the caster
sugar mixed with the pectin. Cook until the mixture reaches
106°C. Add the cocoa nibs. Spread the mixture between two
sheets of parchment paper. Place in the freezer. Bake in a
convection oven at 180°C for 8 minutes.
3. COINTREAU® SESAME CARAMEL COULIS
Ingredients
50 g inverted sugar
125 g caster sugar
125 g inulin
250 g 35% fat cream
10 g sesame oil
15 g Cointreau® 60%
Total weight: 575 g
Step
In a saucepan, caramelize the sugars and inulin. Deglaze with
hot cream. Bring to a boil for 1 minute. Add the sesame oil and
Cointreau®. Blend. Cool quickly.
4. ASSEMBLY
Ingredients
No ingredients.
Step
In an ice cream bowl, scoop a ball of Cointreau® black sesame
ice cream using an ice cream scoop. Drizzle the Cointreau®
sesame caramel coulis over the top using a pipette.
Sprinkle with crushed cocoa nib nougatine.
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