Sora Dessert

Ingredients

Black Sesame Pain de Genes

Lime Coulis

3	no	Lime Zest
120	g	Lime Juice
120	g	Water
40	g	Sugar
4	g	Pectin NH
20	g	Sugar

Black Cream Cheese Sorbet

Cream Cheese Crumble

Cream Cheese Paste

Sesame Tuille

Lime Foam

Method

Black Sesame Pain de Genes

1. Warm almond paste to 50°C.​
2. In a mixer with whisk attachment, whip almond paste then add eggs gradually.​
3. Sift plain flour and baking powder and gently add into the mixes, mix well ensure no lumps​.
4. Temper browned Anchor Unsalted Butter with some batter and fold in with the rest of the batter​.
5. Add sesame paste and mix well until smooth​.
6. Rest the past overnight​.
7. Next day, transfer to piping bag and pipe batter into silicon mould 5cm(L) x 2.5cm(W) x 1cm(H)​.
8. Bake at 155°C in convection oven with closed vent for 15 minutes​.
9. When needed, pan fry black sesame pain de genes with a little Anchor Unsalted Butter.
10. Set aside to cool.

Lime Coulis

1. Mix 20g sugar with pectin. ​
2. In a pot, heat lime zest, lime juice, water and 40g sugar​.
3. At 40°C, sprinkle sugar-pectin over lime mixture, bring to boil​.
4. Strain and let cool before transfer into squeeze bottle.

Black Sesame Cream Cheese Sorbet

1. Mix some sugar with stabilizer​.
2. In a pot, warm water to 40°C then add in the stabilizer-sugar mixture, follow by the inverted sugar.
3. Pasteurize mixture to 85°C and mix in cream cheese and black sesame paste and allow to cool and store in chiller for at least 4 hours before churning in machine​.
4. Quenelle and serve immediately.

Cream Cheese Crumble

1. In a mixer with paddle attachment, add all ingredients and mix until sandy texture.​
2. Transfer to Silpat evenly.​
3. Bake at 155°C in convection oven for 12-15 minutes​.
4. Grate lime zest over crumble immediately after baked.

Cream Cheese Paste

1. Using a hand blender, blend all ingredients until smooth.​
2. Store in chiller until ready to use.

Sesame Tuille

1. Mix all ingredients to form a paste​.
2. Prepare round stencil in two sizes (Ø= 3.5cm and 3cm)​.
3. Using round stencil, spread mixture onto Silpat. ​
4. Bake at 150°C in convection oven for 10 minutes.

Lime Foam

1. In large bowl, add all ingredients​.
2. Using a hand blender, blend until foam forms.

Assembly

1. Prepare a crescent shape stencil length at 18cm and width of both ends at 1.5cm and width of mid-crescent at 1.7cm​.
2. On a serving plate, place stencil and spread cream cheese paste and comb through with a jagged edge scrapper​.
3. On the outer sides of cheese paste, squeeze from bottle the lime coulis​.
4. Place 2 pieces of pan-fried black sesame pain de genes, one cut into half diagonally.
5. Sprinkle cream cheese crumble on plate​.
6. Quenelle a black sesame cream cheese sorbet on top of crumble​.
7. Place sesame tuille and finish with lime foam.