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French desserts healthy mousse cake pastry recipes vegan

Tonka bean, black sesame and tahini plated dessert (vegan)

Today I am posting the recipe for a vegan plated dessert, with tonic bean and sesame being the main flavours. I had never tried tonic beans before and I was quite curious about it, so I tried to pair it with what made sense to me after doing some research and doing some tasting too!

Lately I have been convinced that treating myself a bit more was okay. Being locked in you still want to do things that make you feel some kind of separation from work. It happens, that you set your laptop aside (or whatever you work with) in the evening and that your mind is still there. Baking is my way to take my mind off things. However, I cannot bake a cake a day (I wish I could, but it wouldn’t be as healthy), so I decided to go for a plated dessert! This is my first time trying one, and I decided to experiment with flavours. The dessert is composed of: 

  • Tonka bean and hazelnut pannacotta
  • Soy sauce gelee 
  • Black sesame and tahini crumble
  • Tahini sablé biscuit 
  • Black sesame foam 

Ingredients and directions:

Preparation time: 3h. Yield: 6

-Tonka bean pannocotta 

1 tonka bean, finely grated

200g of double cream

200ml of hazelnut milk

80g of caster sugar

3.5 g agar agar 

For the panna cotta, grate the bean in the heavy cream, milk and sugar. Transfer to a saucepan and warm up, then add the agar agar and bring to a boil.  Pour in the semi-sphere moulds and let set in the fridge for at least 2h. Never put panna cotta in the freezer. 

-Soy sauce gelee 

20ml of light soy sauce

1.5g of agar agar

20g of caster sugar

35ml of water

70ml of lemon juice

Combine the lemon juice, water, soy sauce, sugar and agar agar in a heavy bottom saucepan and bring to a boil. Remove from the heat and pour into mini sphere moulds. Let set for at least 2h. 

-Black sesame and tahini crumble

50g vegan butter 

10 tahini

70g brown sugar 

90g flour 

30g ground almonds

2tbsp roasted black sesame seeds 

Place the flour and almonds in a bowl and combine with the butter and the tahini until resembling breadcrumbs. Add the black sesame. Bake at 180C for 20’. 

-Tahini sablee cookie 60 g butter, cold and cubed

40 g icing sugar

Pinch of salt

25 g tahini

104 g flour

Combine sugar and butter, then add the flour and salt mix until forming chunks/big crumbs, then add the tahini and shape into a ball. Wrap in cling film/ziplock bag, flatten and let rest in the fridge for 1h. Remove from the fridge, roll out 4mm thin, cut circles and bake for 15’ at 160C fan. Set aside. 

-Black sesame foam (I prepared this immediately before serving)

50g black sesame, toasted and ground

50 g of double cream

50g hazelnut milk 

For the foam, bring to a boil the cream and milk mixture. Add the black sesame and blend the mix until smooth. Sieve and blend again, while warm. Scoop the foam and place it on the pannacotta, once it has been removed from its mould. 

Place the other ingredients as you wish and serve! 

By cakefiles

Baking blogger with a particular interest in vegan patisserie.

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