Chocolate and Lime Mousse @ 30 g each

Bring the milk to the boil. Whisk together the egg yolk and sugar. Temper a little bit of the hot milk over the egg yolks and stir well. Add the rest of the milk and whisk to combine. Return to the pan and cook on a gentle heat to 85°C. Remove from the heat. Melt both the chocolates. Pour the hot Anglaise over and stir to melt the chocolate. Blitz with a hand blender. Blitz in the lime puree. Whisk the cream to soft peak stage. Fold the cream into the chocolate mixture. Pipe immediately into 7 cm rings lined with cling film @ 30 g each and freeze.

Sesame cream

Combine milk and cream together in a pan and add the white sesame seed paste. Bring to the boil and make a crème patissier with the egg yolks, cornflour and sugar by tempering some of the boiled milk liquid over the yolks. Add the egg mixture to the pan and stir continuously on a medium heat until the mixture reaches 85°C degrees. Remove from the heat and place on a tray with cling film to touch and chill.

Lime Curd

Combine the lime and lemon juice with the agar agar in a pan. Whisk together the caster sugar, egg yolks and whole eggs. Bring the juice to a boil and then temper the juice over the eggs and sugar. Return the mixture to the pan, lower the heat and cook slowly, stirring constantly, until the mixture reaches 85°C. Remove from the heat and blitz in the butter. Divide between take away containers and chill immediately.

Chocolate and Cinnamon Pastry Cream

Melt the dark chocolate. Whisk together the cinnamon, egg yolks, corn starch and caster sugar. Combine the milk and cream in a pan and bring to the boil. Temper a little bit of the milk over the yolks, whisking well. Add the rest of the hot milk and return the mixture to the pan. Lower the heat to medium and cook the mixture, whisking well, until it is thick and shiny and has lost and residual flavour of starch. Pour the pastry cream over the melted chocolate in thirds, stirring to make a smooth emulsion. When you’ve added all the pastry cream to the chocolate, blitz with a hand blender until perfectly smooth and homogenous. Chill immediately.

Sesame Crumble

Mix all ingredients together until sandy in a large Hobart bowl. Pour onto a Silpat mat and spread evenly. Bake at 160°C until pale brown. Break up into smallish pieces using a dough scraper or spatula. Wait until completely cooled then combine with the below ingredients:

10 g toasted white sesame seeds

5 g toasted black sesame seeds

1 g g ground cinnamon

1 g honey

Toss until all ingredients are well combined.

Piping ganache

Put the cream, trimoline, glucose, agar agar and salt in a pan. Soak the gelatine in cold water. Allow the cream to boil for approx. 15 seconds. Take off the heat. Squeeze out excess water from the gelatine and add to the cream. Whisk until dissolved. Sieve over the chocolate in thirds and stir to make a smooth ganache. Blitz with the hand blender. Pour into a piping bag and seal on the vac pac machine. Store in the chocolate fridge until required for service or alternately, the piping ganache stores wll in the freezer.

Sesame crumble for choux

Combine all the ingredients in a mixer bowl until they come together to form a dough. Divide into two balls and roll to 3 mm between Silpat mats. Freeze. Remove from the freezer and quickly cut out 1.5 cm circles. Return the crumble to the freezer if it becomes too soft.

Choux paste for sesame choux

Sieve the flour. Melt the butter in a pan. When melted add the water, milk, sugar and salt and bring to a boil. When the milk has boiled, remove from the heat and add the flour. Stir vigorously using a wooden spoon. Return to the heat and cook on a medium heat, stirring constantly and scraping the bottom of the pan until the moisture has evaporated. Remove from the heat and put the batter into a mixing bowl. Mix with the paddle, allowing the mix to cool down slightly. Add the eggs, one at a time, mixing well between each addition. When the batter is ready it should have a satin finish.

Transfer the mixture to a piping bag fitted with a 0.5 cm nozzle. Pipe small dots, approx. 0.5 cm in diameter. Cover each choux dot with a disc of sesame crumble. Pre-heat the oven to 190°C. Place the tray in the oven and cook for 7 minutes, after which you will have to keep checking every 2 minutes until the choux are cooked.

Plating:

1 x disc chocolate and lime mousse @ 25 g

1 x shred gold leaf @ 0.001 g

1 x Choux bun filled with lime curd 3g

10 g sesame crumble

3 x dots chocolate and cinnamon crème patisserie (6 g)

3 x dots lime curd (6 g)

3 x dots piping ganache (6 g)

1 x quenelle sesame ice cream (20 g)

2 x sprigs honey cress (2 g)