Nectarine & Sesame Gâteaux

Name: Nectarine & Sesame Gâteaux
Yield: Makes 2 (each serves 8)
Cuisine: French
Ingredients: 100 g (3½ oz) Simple Syrup; 30 g (1¼ oz) toasted white sesame paste; 1 quantity of Crème Anglaise; 500 g (1 lb 2 oz) Fruit Purée made with nectarines; 500 g (1 lb 2 oz) Fruit Purée made with nectarines; 300 g (10½ oz) tempered white chocolate; toasted white sesame seeds; toasted black sesame seeds; 1 quantity of Crème Diplomat; nectarine segments glazed with Light Fruit Nappage; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Patterned Squares and Triangle Flicks; 1 quantity of French Meringue; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Patterned Squares and Triangle Flicks; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Patterned Squares and Triangle Flicks

Preparation info

Makes 2 (each serves
8
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ice cream gâteaux were popular in grand hotels until the evolution of plated desserts. It would have been a fitting finale to a grand banquet.

Ingredients

300 g (10½ oz) tempered white chocolate
300 g (

Europe
France
Dessert
Mediterranean

Method

The day before, make the ice cream & sorbet

Prepare the Crème Anglaise and once cooled, use a hand-held blender to blitz in the toasted sesame paste. Cover the custard and chill for at least 4 hours in the fridge to thicken.
To make the sorbet, place the nectarine purée and Simple Syrup together in a bowl and mix well. Pl