Caramelized White Chocolate &...Caramelized White Chocolate & Black Sesame Crémeux

An avant-garde dessert featuring velvety caramelized white chocolate crémeux balanced by earthy black sesame paste, vibrant yuzu gel, and a delicate sesame tuile.

Ingredients

Cooking Instructions

1. 01

   Bloom the gelatin sheet in ice-cold water for 10 minutes until softened.

2. 02

   To make the crémeux base, whisk egg yolks and granulated sugar together in a bowl until pale. Heat the heavy cream and milk in a saucepan until simmering. Slowly temper the hot cream mixture into the egg yolks while whisking constantly.

3. 03

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it reaches 82°C (180°F) and coats the back of a spoon. Remove from heat immediately.

4. 04

   Squeeze excess water from the gelatin and stir it into the hot custard until fully dissolved. Melt the caramelized white chocolate and black sesame paste together in a large bowl, then strain the custard over them. Emulsify with an immersion blender until smooth and glossy.

5. 05

   Pour the crémeux into silicone sphere or dome molds and freeze for at least 4 hours (preferably overnight) to set perfectly.

6. 06

   For the yuzu gel, combine yuzu juice, water, 20g of sugar, and agar agar in a small saucepan. Bring to a boil, whisking constantly, and boil for 1 minute. Pour into a shallow tray and refrigerate until completely set and cold.

7. 07

   Transfer the set yuzu gel block to a high-speed blender and process until it forms a perfectly smooth, fluid gel. Transfer to a piping bag and chill.

8. 08

   For the sesame tuile, preheat oven to 160°C (320°F). Whisk together the melted butter, powdered sugar, egg whites, and flour until a smooth paste forms. Fold in the black sesame seeds. Spread extremely thinly onto a silicone baking mat in artistic abstract shapes. Bake for 8-10 minutes until crisp. Let cool completely.

9. 09

   To assemble, unmold the frozen crémeux onto plates and let temper in the refrigerator for 30 minutes. Garnish with dots of the yuzu gel, shards of the crispy black sesame tuile, and micro-herbs or edible flowers if desired.