BLACK SESAME MOUSSE PARFAIT

BLACK SESAME MOUSSE

EQUIPMENT
1.3 mixing bowls
Whisk
Blender
Rubber spatula
2 medium saucepans
1 large pot
2-3 pastry bags

RECIPE
Sweet: Black sesame Parfait | Dulce de leche | Almonds | Blackberry
Yield: 2-3 Servings
Prep/Cook time: Overnight

INGREDIENTS FOR THE BLACK SESAME MOUSSE
2 TBSP Black sesame paste (you can find this at any japanese specialty store or even whole foods)
2 cups Heavy cream (whipped to soft peaks)
1/2 cup Granulated sugar
1 each Whole egg
2each Egg yolks
3 each Rocks or wine glasses
2 – 3 each Pastry bags

INGREDIENTS FOR BLACKBERRY JAM & DULCE DE LECHE
1 pint Rinsed whole blackberries
¼ cup Granulated sugar
2-3 cups Water
1 tsp Freshly squeezed lemon juice
1 can Condensed milk
¼ cup Lightly toasted sliced almonds
To taste Maldon salt (to finish)

METHOD FOR THE MOUSSE

• Fill a saucepan ⅓ of the way up with water and place on high heat. Once the water comes to a boil, lower it to a simmer (make sure the water DOES NOT touch the bottom of the bowl.
• In a medium sized glass or metal bowl, add the sugar, egg yolks and whole egg
• Vigorously whisk these ingredients together while over the water bath
• Keep whisking and don’t forget to scrape down the sides (were not making scrambled eggs)
• Once the egg mixture becomes hot to the touch, remove the bowl from the water and keep whisking until the bowl/ egg mixture is at room temperature. Add the black sesame paste and whisk until it has dissolved, set aside.
• In a cold bowl whisk the heavy cream until it has reached soft peaks
• Using a rubber spatula, combine the cream to the egg mixture in thirds.
• Without mixing, gently fold the cream into the egg mixture until well incorporated.
• Chill in the bowl with a small piece of plastic film over top overnight.
• Fill the pastry bags with the mouse

METHOD FOR THE DULCE DE LECHE AND BLACKBERRY JAM

• Place the whole can (un opened) of condensed milk in a pot and cover with water
• Boil for 4 hours – but be mindful, the water will evaporate so you will need to keep filling the pot making sure the can is completely submerged
• Once the 4 hours are up, place the can in the fridge overnight
• Open the can after it has cooled and scoop the dulce de leche into a pastry bag, set aside
• In a small saucepan, combine the sugar, water and black berries
• Place pan to a boil on medium heat and cook until the blackberries are extremely soft (about 20 minutes)
• Place the mixture into a blender and puree until smooth, season with a touch of salt and lemon juice
• TO ASSEMBLE: filling your glasses; start with a layer of dulce followed by a generous amount of mousse, then the blackberry jam. Repeat this step two times until the glass is full
• Top with toasted sliced almonds

For more recipes, click here: Summer Quinoa Salad