Matcha black sesame entremet

Ingredients :

For a 20 cm mold (serves 8 to 10)
Preparation time: 3 hours + resting time

Almond-coconut dacquoise :

• 4 egg whites
• 100 g powdered sugar
• 50 g almond flour
• 30 g coconut flour
• 25 g granulated sugar
• A pinch of salt

Matcha creamy layer :

• 2 g gelatin (1 sheet)
• 1 egg yolk
• 150 ml milk
• 100 ml heavy cream
• 80 g white chocolate
• 1 tsp (5 g) matcha

Black sesame creamy layer :

• 2 g gelatin (1 sheet)
• 1 egg yolk
• 150 ml milk
• 100 ml heavy cream
• 80 g white chocolate
• 2 tbsp (40 g) black sesame paste (see recipe below)

Homemade black sesame paste :

• 100 g black sesame seeds
• 1 tbsp honey
• 1 tbsp neutral oil (sunflower or canola)

Matcha mascarpone mousse :

• 400 g mascarpone
• 400 ml heavy cream (cold)
• 80 g granulated sugar
• 15 g matcha (adjust to taste)

 

Preparation :

1. Almond-coconut dacquoise :

Preheat the oven to 180°C (350°F). Beat the egg whites with a pinch of salt, gradually adding the granulated sugar until stiff peaks form. Sift the powdered sugar, almond flour, and coconut flour, then gently fold them into the beaten egg whites. Spread the mixture evenly on a baking tray lined with parchment paper, about 1 cm thick. Bake for 12 to 15 minutes until lightly golden. Let it cool, then cut out two 18 cm circles.

2. Matcha creamy layer :

Soak the gelatin in cold water. Heat the milk and cream over low heat. Meanwhile, whisk the egg yolk with the sugar until pale. Slowly pour some of the warm milk mixture into the yolk while whisking, then pour everything back into the saucepan. Heat gently until it reaches 82°C (180°F), like a custard. Remove from heat, then add the drained gelatin, white chocolate, and matcha. Stir until smooth, then let it cool slightly.

3. Black sesame creamy layer :

Prepare this layer the same way as the matcha one. Heat the milk and cream, then mix them with the egg yolk and sugar. Once thickened, remove from heat and stir in the gelatin, white chocolate, and black sesame paste until smooth. Let it cool.

4. Homemade black sesame paste :

Toast the black sesame seeds in a pan over medium heat until fragrant. While still warm, blend them with the honey and oil until smooth. Store in an airtight container in the fridge for up to a week.

5. Matcha mascarpone mousse :

In a large bowl, combine the cold heavy cream, mascarpone, sugar, and sifted matcha. Whip at medium speed, then increase to high speed until the mixture is fluffy and holds its shape. Keep chilled.

 

Assembly :

1. Layering the entremet :

Line an 18 cm cake ring with acetate. Place one dacquoise layer at the bottom, then pour the matcha creamy layer over it, smoothing the surface. Add the second dacquoise layer, followed by the black sesame creamy layer. Smooth the top and freeze for at least 2 hours to set.

2. Final assembly :

In a larger 20 cm cake ring lined with acetate, center the frozen creamy layers. Pour the matcha mascarpone mousse around and over the top to fully encase the layers. Smooth the surface and freeze for at least 4 hours, preferably overnight.

 

Finishing touches :

Unmold the entremet while still frozen, then generously sprinkle shredded coconut over the top and sides for an elegant finish. Let it thaw in the fridge for at least 4 hours before serving.

 

A beautifully layered dessert that's worth the effort!