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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dezaan.com.
Cooking tools:
- Ice cream maker
- Immersion blender
- Food processor
- Kitchen torch
- Piping bag
- Cooling rack
- Silicone baking mat
- Instant-read thermometer
- Fine-mesh sieve
- Sifter
- Kitchen scale
- Rectangular mold
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Airtight container
- Kitchen towel
- Serving platter
- Freezer
- Refrigerator
Ingredients
- 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)
- 1,000g Cherry Puree
- 10g Agar Agar
- 100g Granulated Sugar
- 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
- 2,200g Coconut Cream (min. 25% fat)
- 400g Water
- 164g Trimoline
- 12g Stabilizer 2000
- 300g deZaan Stellar Cocoa Butter
- 200g Lemon Juice
- 300g Cherry Gel
- 100g Egg Whites
- 100g Confectioners' Sugar (sifted)
- 5g Lemon Zest
- Beetroot Cress (for garnish)
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