Black Sesame Panna Cotta with Mandarin Pearls, Grapefruit Fluid Gel and Mandarin Sorbet

Name: Black Sesame Panna Cotta with Mandarin Pearls, Grapefruit Fluid Gel and Mandarin Sorbet
Ingredients: 300 g (2 cups) black sesame seeds; 112 g (½ cup) sesame oil; 980 g (4 cups) heavy cream; 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 5 silver gelatin sheets (or 10 g powdered gelatin, as directed on package); 160 g (¾ cup) Black Sesame Seed Paste (from recipe above); 250 g (1 cup) egg whites; 160 g (⅔ cup) egg yolks; 40 g (⅓ cup) all-purpose flour; 0.4 g (¼ tsp) locust bean gum; Vegetable oil, cold; 504 g (2 cups) grapefruit juice; 5 g (1 Tbsp) agar agar; Zest of 10 mandarin oranges; 180 g (¾ cup and 2 Tbsp) granulated sugar; 100 g (⅓ cup and 1 Tbsp) atomized glucose; 3 g (1 tsp) sorbet stabilizer; 260 g (1 cup and 1 Tbsp) water; 980 g (4 cups) mandarin puree

Preparation info

Yields
18
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Black Sesame Seed Paste

300 g (2 cups) black sesame seeds
112 g (½

Dessert
Low carb

Method

Black Sesame Seed Paste

Toast sesame seeds in a saucepan over low-medium heat. Transfer to blender; add oil and puree to a smooth paste. Store in a container at room temperature. Reserve for the Toasted Black Sesame Seed Sponge Cake.

Black Sesame Panna Cotta

Soak gelatin in ice water until softened; sque