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Restaurants›North Pond›Chocolate, Sesame Recipe

Chocolate, Sesame Recipe

Inspired by North Pond

Time2h

Serves4

Caribe Chocolate-Sesame Cremeaux, Caribe Glaze, Cherry Preserves, Cherry Sorbetto, Cocoa Nib Tuille

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Ingredients

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Chocolate-Sesame Cremeaux

7.05 oz (200 g) Dark chocolate (70% cocoa), chopped

1.06 cup (250 ml) Heavy cream

3 1/2 oz (100 g) Sesame paste (tahini)

4 pieces Egg yolks

1 3/4 oz (50 g) sugar

Caribe Glaze

3 1/2 oz (100 g) Dark chocolate (70% cocoa), chopped

0.42 cup (100 ml) Coconut milk

0.71 oz (20 g) sugar

Cherry Preserves

8.82 oz (250 g) Cherries, pitted

3 1/2 oz (100 g) sugar

1.01 tbsp (15 ml) ReaLemon lemon juice

Cherry Sorbetto

10.6 oz (300 g) Cherries, pitted

5.29 oz (150 g) sugar

7/8 cup (200 ml) Water

1 1/3 tbsp (20 ml) ReaLemon lemon juice

Cocoa Nib Tuille

3 1/2 oz (100 g) Butter, softened

3 1/2 oz (100 g) Powdered sugar

1 3/4 oz (50 g) 00 bread flour

1.06 oz (30 g) Cocoa nibs

2 pieces Egg whites

Method

Chocolate-Sesame Cremeaux

Prepare the Base

In a saucepan over low heat, combine the heavy cream and dark chocolate until melted and smooth. Set aside to cool slightly.

Mix Ingredients

In a bowl, whisk together the egg yolks and sugar until pale and creamy. Slowly add the melted chocolate mixture and sesame paste, mixing until fully combined.

Chill

Pour the mixture into serving cups and refrigerate for at least 2 hours until set.

Caribe Glaze

Make the Glaze

In a saucepan over low heat, combine the dark chocolate, coconut milk, and sugar. Stir until melted and smooth. Let cool slightly before using.

Cherry Preserves

Cook the Cherries

In a saucepan, combine the pitted cherries, sugar, and lemon juice. Cook over medium heat until the mixture thickens, about 15 minutes. Set aside to cool.

Cherry Sorbetto

Blend and Freeze

Blend the pitted cherries, sugar, water, and lemon juice until smooth. Pour into an ice cream maker and churn according to manufacturer's instructions. Freeze until firm.

Cocoa Nib Tuille

Prepare the Tuille Batter

In a bowl, cream the softened butter and powdered sugar together. Gradually add flour and cocoa nibs, then fold in the egg whites until combined.

Bake

Spoon small amounts of the batter onto a baking sheet lined with parchment paper, spreading them thin. Bake at 180°C (350°F) for about 10 minutes until golden. Let cool to crisp.