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For the caramelized black sesame cream:
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Melt the chocolate in a bain-marie, in a 1 L measuring cup.
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Hydrate the gelatin sheets in ice water.
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Weigh the sesame paste into the chocolate jar and add the coloring.
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Heat the milk almost to boiling (do not boil).
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Add the gelatin sheets (hydrated and drained) to the milk and dissolve.
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Pour the hot milk with the gelatin into the measuring cup (chocolate, paste, colouring), in three times.
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Emulsify after each pass in the mixer without adding air.
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When it is perfectly emulsified, add the very cold cream all at once.
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Emulsify in a blender until smooth.
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Pour into a wide-bottomed tupperware and film on the skin.
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Cool in the cooling cell for 45′ to crystallize (do not freeze).
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Put in a sleeve and let rest in the refrigerator.
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For the raspberry ice cream:
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Mix the ingredients in an American glass until they are integrated.
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Pass through a thin chino and set aside to mount with nitro.
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Put 3/4 of the ice in a bowl of nitrogen.
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Roll at medium speed, adding liquid nitrogen until you get an ice cream.
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If it freezes too much, add the reserved part of the ice cream to the bowl to thaw it and have a good texture.
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Serve immediately.
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For the silver alginate:
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Pour half of the alginate into a large jug, mixing with a mixer without adding air.
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Pour the silver coloring and mix with a turmix until it is integrated.
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Add the remaining alginate and churn again.
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For the yoghurt scoop:
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Pour the alginate bath into a wide-bottomed tupperware container.
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Fill the 5 ml spherical spoon with a little alginate, make a ball with the yoghurt in the center (to almost fill it) and drop it into the alginate.
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Cook for 2 minutes.
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Remove the spheres from the bath, wipe them with paper and clean them with water. To book.
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For the finish and presentation:
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Pour the smooth cream with your sleeve, drawing a line from one end of the plate to the other.
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Pass a tab in the center to leave a low “road”, with raised edges.
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Arrange four strawberries at four points of the cream.
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Place three spheres of yoghurt on three sides of the cream.
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Support five mint leaves in five points of the creamy.
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Put five sesame rocks in different places of the cream.
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Finish with the peta zetas (in three points of the cream) and the ice cream in the center of the plate. Cover the ice cream with flowers.