Black sesame parfait

Preparation

1. Setup

• Make the black sesame ice cream.
• Make the sesame tile.
• Cook the shiratama in boiling water until they float, then immerse them in cold water.
• Cut the fruit into pieces
• Cut the yôkan into cubes or form small balls of anko.

2. Assembly of the perfect

• Add a few pieces of sesame tofu for a soft, creamy texture. Sprinkle with kinako.
• Place a layer of whipped cream on the bottom.
• Add the shiratama balls.
• Arrange some fruit to add freshness.
• Add a teaspoon of anko or a few cubes of yôkan.
• Place a generous scoop of black sesame ice cream.
• Decorate everything with a crispy sesame tile.

Preparation for black sesame ice cream

1.Mix the sesame paste and sugar in a bowl.
2.Add the egg yolk and mix well.
3.Pour in the milk and mix thoroughly.
4.Add a pinch of salt (optional).
5.Heat the mixture in a bain-marie until smooth and the sugar is completely melted.
6.Add the very cold liquid cream and mix evenly.
7.Pour the mixture into a container and place it in the freezer for at least 5 hours. During the freezing process, it is recommended to stir the ice cream several times to prevent crystals from forming. This will give it a creamier texture.

Preparation for sesame tiles

1.In a bowl, mix all the ingredients in order.
2.Place spoonfuls of batter evenly spaced on a baking sheet lined with baking paper. Spread thinly.
3.Bake in the oven at 180°C for about 10 minutes.