deZaan Rich Terracotta Cherry & Sesame Baked Alaska
Chocolate ice cream paired with a cherry & cocoa butter swirl sorbet on top of a sesame biscuit finished with a slightly acidic meringue.
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Cooking tools:
- Kitchen torch
- Offset spatula
- Freezer
- Mold
Ingredients
- 263 g Almond Flour
- 52 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 149 g Confectioners' Sugar
- 56 g Egg Whites
- 259 g Whole Eggs
- 56 g Sesame Paste
- 20 g White Sesames ((roasted))
- 1,000 g Cherry Puree
- 10 g Agar Agar
- 100 g Granulated Sugar
- 2,293 g Oat Milk ((unsweetened))
- 31 g Almond Protein Powder
- 67 g Dextrose
- 15 g Stabilizer 2000
- 400 g Granulated Sugar
- 200 g Almond Paste
- 95 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 2,200 g Coconut Cream ((min. 25% fat))
- 400 g Water
- 164 g Trimoline
- 12 g Stabilizer 2000
- 300 g Allez Cocoa Butter Mini Discs
- 200 g Lemon Juice
- 300 g Cherry Gel
- 100 g Egg Whites
- 100 g Confectioners' Sugar ((sifted))
- 5 g Lemon Zest
- Beetroot Cress ((for garnish))
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