Toasted Black Sesame Seed Microwave Sponge Cake with Yuzu Yogurt, Yuzu Chocolate Mousse and Frozen Chocolate Sand

Name: Toasted Black Sesame Seed Microwave Sponge Cake with Yuzu Yogurt, Yuzu Chocolate Mousse and Frozen Chocolate Sand
Ingredients: 224 g (1 cup) Greek yogurt; 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 3 silver gelatin sheets (or 6 g powdered gelatin, as directed on package); 336 g (12 ounces) Valrhona Manjari chocolate or semi sweet, partially melted; 336 g (12 ounces) Valrhona Manjari chocolate or semi sweet, partially melted; 84 g (⅓ cup) yuzu juice; 150 g (1 cup) black sesame seeds; 56 g (4 Tbsp) sesame oil; 160 g (¾ cup) Black Sesame Seed Paste; 250 g (1 cup) egg whites; 160 g (⅔ cup) egg yolks; 160 g (¾ cup) granulated sugar; 40 g (⅓ cup) all-purpose flour; 168 g (¾ cup) water; 168 g (¾ cup) whole milk; 112 g (½ cup) heavy cream; 56 g (¼ cup) inverted sugar; 14 g (2 Tbsp) cocoa powder; 112 g (4 ounces) 70% dark chocolate, chopped

Preparation info

Yields
18
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Yuzu Yogurt

224 g (1 cup) Greek yogurt
28 g (2

Method

Yuzu Yogurt

Combine all ingredients in a bowl and mix well until smooth. Keep refrigerated in an airtight container.

Yuzu Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. In a small pot, bring milk to a boil. Add gelatin and stir to dissolve. Slowly pour