Air meringue with black sesame cream
4 servings
120 minutes
Air meringue with black sesame cream is an exquisite French dessert that combines the fragility of meringue with the velvety texture of sesame cream. Delicate clouds of meringue, tinted with a lilac hue of violet syrup, are slowly baked into a light, melt-in-your-mouth crunch. The black sesame cream, infused with nutty aroma and soft sweetness, creates a deep, rich flavor with subtle Eastern notes. This dessert is the perfect balance of fragility and richness, highlighting the harmony of French pastry art and Eastern flavor traditions. It makes an elegant finish to a dinner, especially when complemented by fresh berries or a light dessert wine.
1
Whip the egg whites with sugar and violet syrup until fluffy stable peaks form.
- Egg white: 100 g
- Sugar: 260 g
- Violet syrup: 1 ml
2
Tint the whipped mass in lilac color.
- Food coloring: 1 g
3
Spoon the mass onto parchment in irregularly shaped pieces.
4
Sprinkle their surface with powdered sugar. Bake (dry) at 80 degrees for 8 hours.
5
Black sesame cream: mix egg yolk with sugar until smooth using a whisk. Add flour and starch, and mix thoroughly again.
- Egg yolk: 200 g
- Sugar: 260 g
- Wheat flour: 60 g
- Cornstarch: 60 g
6
Boil ground sesame in milk.
- Black sesame seeds: 100 g
- Milk: 1 ml
7
Pour the sesame milk through a sieve into the yolks while mixing. Cook the resulting mixture over medium heat until thickened, strain through a sieve, and add fragrant sesame oil. Cool on ice, covering the surface with plastic wrap.
- Sesame oil: 10 ml
8
Serve the meringues sprinkled lightly with natural raspberry powder, with cream topped with toasted black sesame.