Name: White Sesame Nougatine with Sesame Oil Sablé, Plums, Golden Gooseberries, and Jasmine Rice Sherbet
Yield: Makes 18 servings
Cuisine: American
Ingredients: 200 grams ripe black plums (about 3), cold; 25 grams black sesame seeds; 7 grams all-purpose flour; 1.05 kilograms whole milk; 44 grams almond flour; 300 grams Sweet Base Syrup; 30 grams white sesame oil; 17 grams light corn syrup; 50 grams white sesame seeds; Citrus Powder; 2 Madagascar vanilla beans, split; 18 golden gooseberries; Silan date syrup (Sources); 700 grams Simple Syrup, cold; Achva marble halvah (Sources); 76 grams all-purpose flour; 2 grams apple pectin; 36 grams confectioners’ sugar; 75 grams granulated sugar; 17 grams whole milk; 42 grams unsalted butter; 300 grams Jasmine rice, rinsed; 44 grams cold unsalted butter, cut into small dice; 18 slightly underripe black plums, cold; 50 grams granulated sugar

Preparation info

Makes
18
servings

Difficulty
Medium

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Sesame Nougatine

17 grams whole milk
50 grams granulated sugar
17

Method

Because we’re always pushing ourselves to come up with new dishes, we often look to other culinary traditions for ideas and inspiration. The aroma of jasmine rice is so intriguing, we wanted to come up with a dessert that used it, and we thought of a sherbet. How to translate jasmine rice into a sherbet? The trick is to infuse the milk with the flavor of the rice without cooking the rice too mu