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Home / Black Sesame Cherry Plated Dessert

Black Sesame Cherry Plated Dessert

Black Sesame Cherry Plated Dessert

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Black Sesame Craquante
  • Black Sesame Pain de Genes
  • Black Sesame Pannacotta
  • Mandarin Sorbet
  • Mandarin Coulis
  • Sour Cherry Spheres
  • Yuzu Meringue

Black Sesame Craquante

100g (3.5oz)
100g (3.5oz)
100g (3.5oz)
as needed

Method of Preparation

  1. Combine the and in a saucepan and begin to cook. Once dissolved, add . Cook to 163°C/325°F.
  2. Pour sugar mixture onto Silpat and allow it to cool completely. Transfer to a food processor and grind to a fine consistency.
  3. Sift sugar mixture onto a Silpat over desired stencil; sprinkle with sesame seeds. Remove stencil and place a second Silpat on top. Place in 150°C/300°F oven for 90 seconds, turning once. Allow to cool slightly and remove from Silpat. Store in airtight container with dessicant.

Black Sesame Pain de Genes

325g (11.5oz)
75g (2.6oz)
250g (8.8oz)
35g (1.2oz)
2g (0.1oz)
60g (2.1oz)
110g (3.9oz)

* can be replaced with

Method of Preparation

  1. In an electric stand mixer fitted with the paddle attachment, combine and , mixing until thoroughly combined.
  2. Slowly incorporate the whole eggs, a little at a time, scraping the bowl after each addition.
  3. Add the invert sugar, followed by the salt.
  4. Add the flour, mixing just until incorporated, followed by the melted butter.
  5. Transfer to a sprayed and parchment lined quarter sheet pan. Place in an oven at 180°C/350°F for approximately 15 minutes, or until thoroughly baked.

Black Sesame Pannacotta

280g (9.9oz)
50g (1.8oz)
95g (3.4oz)
200g (7.1oz)
8g (0.3oz)
40g (1.4oz)
as needed
as needed

Method of Preparation

  1. In a saucepan, combine cream and sugar, gently warming over medium heat.
  2. Remove from heat and add black sesame paste and gelatin, stirring to dissolve.
  3. Temper into milk, thoroughly combine with an immersion blender and strain through a chinois.
  4. Drop into desired form and refrigerate or freeze. Allow two hours to set.

Mandarin Sorbet

40g (1.4oz)
5g (0.2oz)
245g (8.6oz)
160g (5.6oz)
50g (1.8oz)
1000g (35.3oz)

Method of Preparation

  1. Combine first measurement of sugar and .
  2. Heat water to 50°C/120°F. Whisk in stabilizer, then remaining sugar and and bring to a boil for about 30 seconds. Remove from heat, chill, and allow syrup to mature for at least 4 hours.
  3. Combine syrup and purée and process in batch freezer.

Mandarin Coulis

250g (8.8oz)
50g (1.8oz)
5g (0.2oz)

Method of Preparation

  1. Bring juice and zest to a boil.
  2. Combine sugar and pectin and whisk into the puree mixture. Resume boil, remove from heat and allow to cool.

Sour Cherry Spheres

1000g (35.3oz)
7g (0.2oz)
2g (0.1oz)
300g (10.6oz)
7.5g (2.6oz)
1g (0.0oz)
50g (1.8oz)
1000g (35.3oz)

Method of Preparation

  1. Shear the water, sodium alginate and sodium citrate together in a blender. Reserve.
  2. Shear the cherry purée, calcium lactate, Ultratex and sugar together in a blender for at least 2 minutes. Transfer to silicon demi-sphere molds and freeze.
  3. Drop frozen cherry purée into the alginate bath and allow to set, about 3-5 minutes. Transfer to a water rinse, and then to the simple syrup solution.

Yuzu Meringue

75g (2.6oz)
2.5g (0.9oz)
0.5g (0.2oz)
90g (3.2oz)
35g (1.2oz)

Method of Preparation

  1. Combine the sugar, Versawhip,and xanthan gum. Disperse into the liquids and blend well with an immersion blender.
  2. Transfer to the bowl of an electric stand mixer and whip to a slightly firm peak.

Have Questions?

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