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Hero Image Of Rich Terracotta Cherry & Sesame Baked Alaska
Part 1: Sesame Jaconde
  • 263g Almond Flour
  • 52g deZaan Rich Terracotta Cocoa Powder
  • 149g Confectioners' Sugar
  • 207g Egg Whites
  • 56g Granulated Sugar
  • 259g Whole Eggs
  • 56g Sesame Paste
  • 20g White Sesames (roasted)
  1. Preheat the oven to 200ºC/392ºF. Prepare one full sheet tray with baking paper or a silpat.
  2. Sift the almond flour, cocoa powder, and confectioners' sugar into a bowl and reserve.
  3. Whip the egg whites to a frothy texture.
  4. Gradually add the sugar and whip to stiff peaks.
  5. Add the whole eggs gradually to the dry ingredients, mixing well after each addition. Mix until smooth and light.
  6. Fold in the sesame paste and sesame until combined.
  7. Once the egg whites have formed glossy firm peaks, add to the egg mixture in 3 stages, folding gently after each addition.
  8. Spread evenly onto the entire sheet tray.
  9. Bake at 200ºC/392ºF for 10-15 minutes (depending on the oven strength).
  10. Check for readiness (firm to touch).
  11. Once baked, remove carefully from the sheet tray and cool on a rack.
  12. Cut into any desired shape to fit the bottom of the chosen mold.
  13. Refer to the assembly section below for further instructions.
Part 2: Cherry Gel 
  • 1,000g Cherry Puree
  • 10g Agar Agar
  • 100g Granulated Sugar
  1. Mix all the dry ingredients together and reserve.
  2. Bring the cherry puree to a boil.
  3. Add the dry ingredients, mixing continuously to prevent them from clumping.
  4. Cook for 1 minute.
  5. Transfer to a heatproof container and allow to set firm and cool to 4°C/39°F.
  6. Once cooled and set, blend until smooth in a food processor.
  7. Reserve in the refrigerator.
  8. Refer to the assembly section below for further instructions.
Part 3: Rich Terracotta Ice Cream
  • 2,293g Oat Milk (unsweetened)
  • 31g Almond Protein Powder
  • 67g Dextrose
  • 15g Stabilizer 2000
  • 400g Granulated Sugar
  • 200g Almond Paste
  • 95g deZaan Rich Terracotta Cocoa Powder
  1. In a bowl, mix all the dry ingredients and reserve.
  2. Bring the Oat Milk to 45°/113°F.
  3. Add all the dry ingredients, blending thoroughly with an immersion blender to ensure no clumping.
  4. Cook the ice cream mixture to 82°C/179°F.
  5. Remove from the heat and strain into a heatproof container.
  6. Cool down to 4°C/39°F as quickly as possible.
  7. Churn to preference and transfer immediately to piping bags.
  8. Reserve in the freezer.
  9. Refer to the assembly section below for further instructions.
Part 4: Stellar Sorbet With Cherry Swirl
  • 2,200g Coconut Cream (min. 25% fat)
  • 400g Water
  • 164g Trimoline
  • 12g Stabilizer 2000
  • 400g Granulated Sugar
  • 300g deZaan Stellar Cocoa Butter
  • 200g Lemon Juice
  • 300g Cherry Gel
  1. Bring the coconut cream and water to 45°C/113°F.
  2. Add all the dry ingredients excluding cocoa butter.
  3. Blend the mixture with an immersion blender and bring it to 82°C/179°F.
  4. Take off the heat and pour directly onto the cocoa butter drops. Blend with an immersion blender.
  5. Cool to approx. 25°C/77°F and blend in the lemon juice. Blend thoroughly.
  6. Mature the ice cream base overnight.
  7. Mix the ice cream mixture before churning. Churn to preference.
  8. Fold in the cherry gel immediately after churning.
  9. Set the sorbet into a long rectangular mold to create an insert.
  10. Reserve in the freezer until ready to serve.
  11. Refer to the assembly section below for further instructions.
Part 5: Meringue
  • 100g Egg Whites
  • 100g Granulated Sugar
  • 100g Confectioners' Sugar (sifted)
  • 5g Lemon Zest
  1. Start by whisking the egg whites to a frothy texture.
  2. Gradually add the granulated sugar. Whip to a skinny meringue.
  3. Fold in the confectioners' sugar until combined.
  4. Fold in the lemon zest.
  5. Reserve covered with a damp towel until ready to use.
  6. Refer to the assembly section below for further instructions
Part 6: Assembly
  • Beetroot Cress (for garnish)
  1. Once all the components have been made, start by filling the chosen mold with rich terracotta ice cream. Filling the mold approx. ¼ full.
  2. Add the stellar sorbet insert at the center of the mold, pushing down gently into the ice cream.
  3. Fill the rest mold to 90% with the rich terracotta ice cream.
  4. Seal with sesame jaconde, pushing down gently. Freeze overnight.
  5. Unmold the ice cream cake and cover the entire cake with meringue.
  6. Finish by torching the meringue until colored.
  7. Serve sliced with cherry gel and beetroot cress.

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