BACK TO SEARCH RESULTS
|
CHOCOLATE-SESAME NAPOLEON, CANDIED EDAMAME, PONZU CARAMEL, RICOTTA ICE CREAM
|
| Chef/Owner Pichet Ong |
| Pong - New York, N.Y., USA |
|
|
| Yield: 12 servings |
| Menu Price: $12.00; Food Cost/Serving: 33% |
|
| Chocolate | 150 g |
| Black sesame seeds | 2 TBS |
| White sesame seeds | 2 TBS |
| Cream | 2 1/2 C |
| Salt | 1/2 tsp, plus dash |
| Tahini | 90 g |
| Milk chocolate | 160 g |
| Bittersweet chocolate, 66% | 80 g |
| Sugar | 2 TBS |
| Yuzu juice | 2 TBS |
| Edamame, shelled | 1/4 C |
| Ponzu caramel | as needed |
| Mandarin orange ricotta ice cream | as needed |
| Instructions: |
| 1. Place half of chocolate in a mixing bowl and place on top of gently boiling water for 1 minute; stir to melt. |
| 2. Remove from heat and stir in remaining chocolate. |
| 3. Transfer chocolate into a coronet and, on a non-stick silicone mat or acetate sheet, pipe out 10 chocolate plaques, each about 2 inches by 1 inch. Sprinkle sesame seeds on top of chocolate pieces. Repeat piping and sprinkling process 3 more times until you have 30 pieces total. Reserve. |
| 4. Bring cream and 1/2 teaspoon salt to a scald. Whisk in tahini until smooth. |
| 5. Whisk milk and bittersweet chocolates into tahini mixture. |
| 6. Transfer mixture into a mixing bowl and reserved, covered, in refrigerator until chilled. |
| 7. Once cold, whisk mixture until thickened but still soft. (Do not overwhip or it will be too grainy.) Refrigerate again for ganache to set. |
| 8. Bring sugar, yuzu juice and edamame to a simmer in a small saucepan. Cook for about 3 minutes, remove from heat, and reserve to cool. Refrigerate in airtight container until use. |
| 9. Place 2 teaspoon-sized quenelles of tahini ganache onto a plate and top with a chocolate sesame piece. Repeat 1 more time. Spoon about a tablespoon of ponzu caramel on plate. Decoratively arrange 4 pieces of candied edamame on plate. Place a scoop of ice cream to side of sesame Napoleon. Serve immediately. |