Well-being dessert: Coffee and sesame seed tart
Ingredients for 6 persons
- 90 g of 35% liquid cream
- 9 cl of milk
- 2 egg yolks
- 12 g of sugar
- 85 g of Dulcey chocolate
- 1.8 g of agar
- 1 teaspoon of ground coffee
- 120 g then 240 g of 35% liquid cream
- 36 g of black sesame seeds
- 24 g of sesame paste
- 12 g of icing sugar
- 70 g of black sesame paste
- 1 teaspoon of icing sugar
- 1 pinch of fleur de sel
- 1 egg white
- 1 tablespoon of icing sugar
- 1 teaspoon of flour
- 1 small teaspoon of cocoa powder
- 50 g of water
- 1 pinch of ground coffee
Try this delicious recipe created especially for our guests by Johanna Le Pape, the 2014 World Champion of sweet arts, and let yourself be tempted by the black sesame tart, creamy coffee, black sesame ganache and coffee gavotte; a recipe rich in antioxidants and Omega 6, essential fatty acids that boost the immune system and contribute to a healthy heart.
Preparation: the coffee gavotte (the day before)
1. Sift the icing sugar, flour, cocoa powder together and mix with the egg white
2. Heat the water and the ground coffee then pour over this mixture
3. Put back on high heat for 2 minutes
4. Remove from heat and leave to cool
5. Spread thinly on a baking tray covered with a silicone sheet and bake in oven at 165 °C for 8 min
6. Remove from oven, then gently lift one edge so that the gavotte crumbles while cooling.
7. Store in an airtight container in a cool place
Preparation: Dulcey coffee cream
1. Heat the milk and cream, add the coffee and infuse for 5 min
2. Blanch the yolks and the caster sugar by beating them vigorously
3. Pour the cream and milk over the mixture then add the agar
4. Bring to the boil then pour over the chocolate in 3 goes
5. Mix and place in the fridge for 3 hours
6. Put in piping bag for dressing
Preparation: black sesame ganache
1. Roast the black sesame seeds in a saucepan
2. Pour 120 g of liquid cream and the icing sugar over the seeds
3. Let mixture infuse for 10 min then strain off liquid
4. Put back on heat
5. Pour over the sesame paste in 3 goes and mix well
6. Add the rest of the liquid cream and mix, then place in the fridge for 3 hours
7. Whip cream until stiff and put in piping bag
1. Line the bottom of the tart with the black sesame paste, then pipe the coffee cream
2. Using a Saint-Honoré nozzle, pipe the black sesame ganache so as to form spirals on top of the tart
3. Decorate with the coffee gavotte just before serving
Comments(0)