Peter Pioppo

Bill Corbett
36 W. 52nd St.
New York, NY 10019
(212) 582-6900

Biography & Interview

Pastry Chef Bill Corbett
Anthos| New York

Sesame in Sesame
Pastry Chef Bill Corbett formerly of Anthos New York, NY
Adapted by

Yields: 8 Servings


    Tahini Ganache:
  • 300 grams cream
  • 1 teaspoon salt
  • 30 grams Trimoline
  • 4 ounces tahini
  • 8 ounces milk chocolate

    Sesame Toffee:
  • 155 grams honey
  • 50 grams butter, cubed
  • 25 grams black sesame seeds
  • 1 pinch salt

    Whiskey Caramel:
  • 300 grams sugar
  • 100 grams glucose
  • 125 grams whiskey
  • 60 grams water
  • 1 orange, zest removed in 1 inch strips

    Pulled Sesame:
  • 60 grams fondant
  • 40 grams glucose
  • 10 grams butter
  • 30 grams tahini

    Sesame Ice Cream:
  • 200 grams sesame seeds
  • 1 liter milk
  • 70 grams milk powder
  • 115 grams sugar
  • 115 grams glucose
  • 25 grams Trimoline
  • 115 grams egg yolks
  • 1 liter cream
  • 250 grams honey liqueur

  • 280 grams sugar
  • 100 grams water
  • 340 grams tahini
  • 12 grams salt

    Halva Crumble:
  • 360 grams all-purpose flour
  • 150 grams Halva
  • 70 grams almond flour
  • 180 grams 10X powdered sugar
  • Pinch salt
  • 220 grams butter, chilled and cubed

For the Tahini Ganache:

Combine cream, salt and Trimoline in a pot. Place tahini and milk chocolate in a bowl. Bring cream mixture to a boil and pour over chocolate and tahini. Let stand for 1 minute, then stir with a rubber spatula, being careful not to incorporate air. Reserve in refrigerator.

For the Sesame Toffee:
In a large pot, bring honey to a dark caramel. Remove from heat and stir in butter until emulsified. Stir in sesame seeds and salt, then pour onto silpat, spread into a ¼-inch thick layer, and freeze. Once fully frozen, break toffee into pieces and place in a food processor. Pulse into small pieces and reserve in freezer.

For the Whiskey Caramel:
In a medium sized pot, bring sugar and glucose to dark caramel. Deglaze with water and add whiskey and orange peel. Be sure to not burn off too much of the alcohol so that the caramel stays liquid when frozen.

For the Pulled Sesame:
Preheat oven to 350˚F. Place fondant and glucose in a small pot and bring to 165˚C. Whisk in butter and tahini, mixing until shiny and emulsified. Pour onto silpat to cool. Once cool, place between silpats on a sheet pan and warm in oven until pliable. Place between silpats and use a rolling pin to roll as thinly as possible. Let cool and remove top silpat and return to oven. When warm, stretch to a desired sized tuile and reserve for garnish.

For the Sesame Ice Cream:
In a 350˚F oven, toast sesame seeds until golden. While seeds are toasting, heat milk to hot but not boiling, remove from heat. Remove toasted seeds from oven and carefully pour into hot milk. Cover and let stand for 30 minutes, then strain through a chinois. Combine sesame milk and milk powder over medium heat. When mixture reaches 50˚C, add sugar, glucose and Trimoline. When this reaches 82˚C, temper in egg yolks and cook, stirring constantly until mixture coagulates and coats the back of a spoon.  Strain through a chinois, into an ice bath. When cool, add cream and liqueur and process according to ice cream maker’s instructions.

For the Halva:
Combine sugar and water in a pot over high heat. In a mixer fitted with a paddle attachment, combine tahini and salt and mix on low speed. When sugar reaches 120˚C, pour into tahini mixture. Once the mixture is almost combined, stop machine and finish mixing by hand with a rubber spatula. Pour into a pan lined with parchment paper and let cool at room temperature. Reserve.

For the Halva Crumble:
Preheat oven to 325˚F. In a food processor, combine all dry ingredients and pulse until well incorporated. Add cold butter and pulse until sandy texture is achieved. Bake until golden brown. Pulse 490 grams of crumble with 185 grams of reserved Halva.

To Assemble and Serve:
Place remaining 490 grams of crumble in a food processor with another 185 grams of reserved Halva and purée until liquid.

Cut acetate strips to fit slightly less than the inside of a 2¼-inch diameter ring mold.  Use one that is approximately 1¼-inches in height or less. For each ring, cut 2 additional acetate squares that are slightly larger than the diameter of the mold.

Place acetate squares on a sheet pan lined with parchment. Spread approximately 1 Tablespoon of Halva Purée evenly onto each square. Place ring molds on half of the squares. Lay out 1 acetate strip for each ring mold and spread a thin layer of purée on each strip. Line each ring mold with a Halva-covered acetate strip. Use excess purée to fill in any holes or gaps, and freeze. Pipe Sesame Ice Cream into each frozen ring, filling them about halfway. Return to freezer. When ice cream is firm but not hard, create an indentation in the ice cream approximately the size of a half tablespoon. Return to freezer. When frozen solid, fill indentation with whiskey caramel and return to freezer. When caramel is stiff, cover with remaining sesame ice cream, making the top level and leaving approximately ⅛-inch from the top of the ring. Return to freezer. When frozen solid, cap ring molds with remaining halva covered acetate squares. Remove from rings when frozen solid.

With the back of a spoon, place a swoosh of Tahini Ganache on the plate. Place a generous amount of Halva Crumble in the center of the plate. Sprinkle a line of Sesame Toffee across the crumble. Rest sesame cylinder on its side in the crumble. Warm and shape the sesame tuile and finish the plate by balancing it on the cylinder.


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   Published: August 2007