White Sesame Nougatine with Sesame Oil Sablé, Plums, Golden Gooseberries, and Jasmine Rice Sherbet

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

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

Americas
United States
Preserve
Dessert
Sous vide

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