Olive Magazine
Black sesame and cardamom taco from Xiringuit, liverpool

Black sesame and cardamom tacos

Published: November 23, 2016 at 12:53 pm
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  • Preparation and cooking time
    • Total time
    • plus chilling and resting and freezing
  • A little effort
  • Serves 4

A show-stopping, indulgent dessert for any occasion, this recipe comes from chef Jackson Berg from moveable restaurant Xiringuito in Liverpool

Nutrition:
NutrientUnit
kcal703
fat41g
saturates24g
carbs73.9g
sugars57.9g
fibre1.9g
protein8.6g
salt1g
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Ingredients

Cardamom black sesame ice cream

  • 450ml double cream
  • 12g of pods cardamom, lightly crushed
  • 397g tin condensed milk
  • 1/2 tsp sea salt
  • 25g black sesame seeds
  • 1/2 tsp of crushed black pepper
  • for the tray and tacos flavourless oil

Tacos

  • 50g buckwheat flour
  • 40g plain white gluten-free flour
  • 80g soft light brown sugar
  • 2 egg whites
  • 50ml at room temperature milk
  • 30g brown butter, (see cook's notes below)

Black sesame brittle

  • 15g butter
  • 40g golden syrup
  • 40g soft light brown sugar
  • 100g caster sugar
  • a pinch salt
  • 1/4 tsp bicarbonate of soda
  • 50g black sesame seeds

Miso butterscotch

  • 100ml double cream
  • 40g butter
  • 100g soft light brown sugar
  • 1/2 vanilla pod, seeds scraped out, pod discarded
  • 40g white miso

Whipped cream

  • 100ml whipping cream
  • 2 tbsp soft light brown sugar
  • 1/2 tsp vanilla extract

Method

  • STEP 1

    Bring the cream and cardamom to a very gentle simmer for 5 minutes but make sure it doesn’t boil. Remove from the heat and allow to cool.

  • STEP 2

    Pass through a fine sieve and chill in the fridge overnight (it must be very chilled to whip).

  • STEP 3

    Once cold, whip to soft peaks.

  • STEP 4

    In a separate bowl, combine the condensed milk, sea salt, sesame seeds and black pepper.

  • STEP 5

    Fold the condensed milk mixture into the cream. Combine until well mixed but fold gently so as not to knock any air out.

  • STEP 6

    Prepare a tin or tray (a 2lb loaf tin is ideal) by brushing it very lightly with oil and lining with baking paper. Pour the mixture into the tray and freeze for 4-6 hours, until frozen.

  • STEP 7

    Once frozen, tip out and cut into rectangles approximately 10cm x 4cm. Using squares of baking paper, wrap each portion so it’s airtight and put them into a container and refreeze until ready to serve.

Cook's note: To make brown butter, heat unsalted butter in a small pan on a medium heat and continually stir for 5-8 minutes until the butter darkens and smells nutty. The milk solids in the butter will turn a light brown, remove from the heat immediately at this point or they will start to burn.

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