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Black sesame and cardamom tacos
Published: November 23, 2016 at 12:53 PM
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Serves 4
A little effort
Total time: 45 mins
plus chilling and resting and freezing
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A show-stopping, indulgent dessert for any occasion, this recipe comes from chef Jackson Berg from moveable restaurant Xiringuito in Liverpool
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Ingredients
Nutrition
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
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1/2 tsp of crushed black pepper
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for the tray and tacos flavourless oil
Tacos
-
50g buckwheat flour
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40g plain white gluten-free flour
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80g soft light brown sugar
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2 egg whites
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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
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100ml double cream
-
40g butter
-
100g soft light brown sugar
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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
Nutrition: per serving
- kcal703
- fat41g
- saturates24g
- carbs73.9g
- sugars57.9g
- fibre1.9g
- protein8.6g
- salt1g
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Method
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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.
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step 2
Pass through a fine sieve and chill in the fridge overnight (it must be very chilled to whip).
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step 3
Once cold, whip to soft peaks.
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step 4
In a separate bowl, combine the condensed milk, sea salt, sesame seeds and black pepper.
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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.
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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.
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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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