The Diptyque Restaurant in Cheval Blanc Randheli, the Maldives, sources ingredients not only from the property's garden but from local markets and suppliers scattered in no less than 25 different countries, from France to Thailand. Here's how to make Executive Chef Laurent Chancel's gorgeous Sesame Dessert.
- SESAME MERINGUE STICKS
- Sugar: 100g
- Egg Whites: 100g
- Icing sugar: 100g
- Black sesame seeds
- SESAME SPONGE
- Almond paste: 120g
- Egg yolks: 220g
- Black sesame paste: 120g
- Sugar: 140g
- Flour: 130g
- Baking powder: 1g
- Egg whites: 180g
SESAME MERINGUE STICKS
- Whip egg whites until soft peaks.
- Slowly add the sugar teaspoon by teaspoon and whip until stiff, shiny peaks form.
- Place into piping bag and pipe small lines onto a baking sheet lined with baking paper.
- Sprinkle with seeds and bake at 60°C for 3 hours.
- Preheat oven to 170°C.
- Whip almond paste, egg yolks, black sesame paste and half of sugar for five minutes until light, white and fluffy.
- In a separate bowl, sift flour and baking power together.
- In a third bowl, whip egg whites and rest of sugar until they form stiff peaks.
- Fold the egg white mixture into the egg yolk mixture, being careful not the deflate the mixtures.
- Sift the flour and baking powder over the egg mixture, folding until just combined – be careful not to over mix.
- Pour onto silpat on a flat baking sheet. Bake for 8-10 minutes until springy to the touch.
- Remove from oven and place immediately in cooler (this will ensure the sponge will remain elastic and moist so you can roll it).
Remove the sponge from the refrigerator.
- Using a round cutter, cut the sponge and place in the centre of an attractive dish.
- Top with sesame ice cream.
- Using the prepared foam, dot around the cake and ice cream.
- Garnish with seasonal fruit and sesame meringue sticks.
- Desserts, Puddings/Mousse
- Cook Time
- 2 Hours