A unique combination of Belgian Chocolate and Sesame by Chef Aman Tandon…

Did you know sesame seeds are not only scrumptiously delectable but are an excellent source of copper and a very good source of manganese? (Check out our previous article on Seasonal Sesame) They are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, B6 Thiamin Folate and Niacin, zinc, molybdenum, selenium, and dietary fiber, proteins and carbohydrates. In addition to these important nutrients, sesame seeds contain two unique substances: sesamin and sesamolin.

So as promised earlier Soul along with Chef Aman Tandon (of Pride Hotels) brings you a nutty , crunchy  sesame almond tuile cigarillos infused with an exotic spicy butter scotch mousse laced with creamy zabayon and dark belgian chocolate ice cream quenelle . Sounds exotic, don’t you think? So let’s begin.

For Sesame Tuiles :

125 grams white sesame seeds

50 grams almond powder
165 grams sugar
15 grams butter (optional)
1/2 tablespoon oil (vegetable, sunflower, peanut)

Pre heat the oven @ 350 degrees Fahrenheit

Method:

Spread the white sesame seeds on a baking sheet and toast in the oven until lightly browned. Cook the sugar in a heavy based saucepan over low heat, till it melts to a light golden caramel. Add the almonds and stir over low heat for 1 minute, then stir in the butter until completely absorbed. (This is not essential, but will give the nougat an added sheen) Pour the nougatine onto an oiled baking sheet. Roll out each piece on a warm, lightly oiled baking sheet essentially to work quickly, since the nougatine rapidly becomes brittle. Roll the tuiles into cylinders / cigar shapes to pipe in the prepared Butter scotch Mousse with a hint of star anise flavor to give an exotic spice fusion of flavors.

For Butter Scotch Star Anise Mousse:

3 egg yolks – optional

1/2 tablespoon (3.5gr) powdered gelatin + 2 tablespoons water
100ml water
1 /2 cup (100gr) sugar
1 star anise
1 cup heavy cream
4 tbsp butter scotch ice cream
Few drops of butterscotch essence

Method:

In the bowl, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over the water, set aside. Combine the remaining water, sugar and star anise in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once boiling, uncover and cook the syrup reaches 220 F. Remove the star anise and pour the syrup in a container with a spout, Melt the gelatin in the microwave for 10 seconds or into the (now empty) saucepan until dissolved. Add it to the yolk mixture (optional) and continue to whisk on medium high until it triples in volume and cools to room temperature. In a separate bowl, whip the heavy cream to soft peaks with the butter scotch ice cream and essence. Gently fold the mixture into the whipped cream and use immediately piping into the tuile cigars.

Assembly:

Lace the plate with the left over butterscotch zabayon , place the stuffed sesame seeds hand rolled cigarelos vertically and garnish with dark belgian chocolate ice cream quenelles. Serve pre plated and chilled.

(Lookout this space for some ‘V Day’ dessert later)

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