{Black Sesame Entremet}
Serves:: 2 16cm diameter cakes
Chocolate sponge:
  • 100g egg yolk
  • 100g white sugar A
  • 100g dark chocolate 70%, melted
  • 170g egg white
  • 100g white sugar B
  • 120g all-purpose flour
  • 1g salt
  • 100g butter, melted
Vanilla cremeux:
  • 125g milk
  • 125g heavy cream
  • 1 vanilla pod, split lengthwise
  • 60g egg yolk
  • 45g white sugar
  • 2g gelatin + 12g water
Raspberry compote:
  • 120g raspberry puree
  • 100g frozen raspberry, thawed (or fresh if you prefer)
  • 45 white sugar + 3g pectin NH
  • 10g lemon juice
  • 2g gelatin + 12g water
Black sesame mousse:
  • 300g milk
  • 1 vanilla pod, split lengthwise
  • 85g egg yolk
  • 80g white sugar
  • 100g black sesame paste
  • 8g gelatin + 48g water
  • 310g heavy cream, whipped
Chocolate sponge:
  1. Mix the egg yolk and sugar A until light and pale.
  2. Add the melted chocolate with a spatula.
  3. Separately, mix the whites and sugar B until you get a stiff and shiny meringue.
  4. Fold the meringue into the egg yolk base, adding the flour sifted with salt at the same time.
  5. The last going in is the butter.
  6. Spread the batter at 4mm thickness and bake at 170C for 10-12 minutes.
  7. Cool down then cut 2 discs of 14cm. Place them aside.
Vanilla cremeux:
  1. Combine the milk, cream and vanilla pod in a pot and heat them up. Place aside and cover with foil. Infuse for 10 minutes.
  2. Take out the vanilla pod.
  3. Mix the egg yolk and sugar in a bowl. Slowly pour in the hot infusion then place on heat and cook until 82C.
  4. Remove from heat and stir in the bloomed gelatina.
  5. Pour into 2 14cm cake rings. Freeze.
Raspberry compote:
  1. Combine the raspberry puree and whole raspberries and heat up to 40C.
  2. Mix the pectin with the sugar and add it to the raspberry mix.
  3. Bring to a boil then cook for 1 minute more.
  4. Take away from heat and stir in the lemon juice then the bloomed gelatin.
  5. Pour into 2 14cm cake rings and freeze.
Black sesame mousse:
  1. Bloom the gelatin.
  2. Heat up the milk with the vanilla pod and infuse for 10 minutes covered with foil. Take out the pod.
  3. Mix the sugar and egg yolk then pour in the hot milk.
  4. Return back on heat and cook until 82C.
  5. Take off heat and stir in the gelatin then strain over the black sesame paste and blend well.
  6. Allow this base to cool down to 30C then fold in the whipped cream.
To assemble the cake:
  1. Seal 2 16cm cake rings with foil on one of the sides and place on a tray or cake board.
  2. Place acetate on the sides of the cake rings.
  3. Fill the rings ¼ with black sesame mousse then place the raspberry inserts. Cover with a bit more mousse, followed by the vanilla cremeux inserts. The final batch of mousse is next, followed by the chocolate sponge cake.
  4. Freeze the cakes at least 8 hours.
  5. Unmold then cover with glaze or velvet spray as you wish. Decorate according to your imagination. I used black velvet spray and chantilly.
  6. Allow to stay in the fridge for 4-5 hours before serving.
Recipe by Pastry Workshop at https://pastry-workshop.com/black-sesame-entremet-entremet-cu-susan-negru/