White chocolate cream with sesame oil caviaroli and cherries2017-04-08T13:26:31+00:00

White chocolate cream
with sesame oil caviaroli
and cherries

Sesame and white chocolate are a delightfully surprising combination, when they are used in balanced quantities. By using sesame oil CAVIAROLI, all the flavours of this dessert remain individual, so that all the taste nuances can be appreciated, with no flavour contamination.

WHITE CHOCOLATE AND PASSIONFRUIT CREAM

180g white chocolate
75g cream
90g passionfruit flesh
35g butter

  1. Chop up the white chocolate and put it in a bowl.
  2. Heat the cream in the microwave and pour it onto the chocolate.
  3. Leave it to rest for 3 minutes, then mix with a spatula. Add the butter, which should be at room temperature.
  4. Mix and add the passionfruit flesh, mix and pour into a piping bag.
  5. Keep it in the fridge.

SORBET BASE

190g water
50g inverted sugar syrup
290g sugar
240g glucose
10g powdered milk
6g sorbet stabiliser

  1. Bring together the water, inverted sugar syrup and glucose in a saucepan and heat to 40 C until they dissolve into each other. Then, add the rest of the powder ingredients, which should have already been mixed together.
  2. Heat to 85 C then keep in the fridge for around 12 hours.

CHERRY SORBET

100g sorbet base (pre-made)
100g water
400g cherry purée

  1. Mix all the ingredients and keep in an airtight container in the fridge for 6 hours.
  2. Put in an ice-cream freezer container and freeze.

FRIED BLACK AND WHITE SESAME SEEDS

75g black sesame seeds
25g white sesame seeds
200g sunflower oil

  1. Mix the two types of sesame seed in the oil and fry.
  2. When the white sesame starts to change colour, strain and dry the excess oil on kitchen towel.
  3. Put aside.

BLACK AND WHITE SESAME CROQUANT

100g fried black and white sesame seeds
70g sugar
10g water

  1. Bring together the water and sugar and cook at 120 C.
  2. Add the sesame and stir, covering them in the sugar mixture. Take off the heat.
  3. Put the coated sesame seeds in another saucepan and cook, making sure you keep stirring, until they are caramelised.
  4. Take off the heat and spread out on sulphurised paper.
  5. Using a rolling pin, spread the hot croquant into a 0.2cm sheet and cut it into rectangular pieces of 12 x 0.3cm.
  6. Put the sesame croquant strips in the oven to heat them up then mould them into a zigzag.
  7. Keep in an airtight container in a cool, dry place.

FINISH AND PRESENTATION

20g SESAME OIL CAVIAROLI

  1. Put the cherry sorbet through the ice cream freezer.
  2. Pipe 50g of white chocolate cream in the middle of the plate, forming a circle.
  3. Distribute the SESAME OIL CAVIAROLI on top of the cream, following the circumference of the circle.
  4. Place a quenelle of 40g of sorbet in the middle of the cream.
  5. Balance the black and white sesame croquant at the back of the quenelle and serve.

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