Goma-Tofu with Sake-Lime Sorbet, Sesame Foam, and Sesame Crunch

METHOD:

For the Lime-Sake Sorbet:

Put the water, glucose syrup, and zest in saucepan. In small bowl, mix together the sugar and stabilizer. Whisk the sugar mixture into the water mixture and then heat to 85°C. Cool the mixture and store in the refrigerator overnight.



The next day, add the lime juice and strain through a fine chinois. Spin the sorbet in Carpigiani ice cream machine. Just before the sorbet finishes spinning, add the sake into the sorbet and spin more a few minutes.

For the Sesame Cream:

Roast the white sesames in a saucepan over high heat until they start to brown.
Add the cream, milk and honey, stir together. In a separate bowl, mix together the sugar and agar. Whisk the sugar and agar into the milk mixture and keep stirring over the heat until it comes to a boil. Strain through a fine chinois into a quarter sheet pan. Chill in the refrigerator until set, and then cut into 2-inch squares.

For the Sesame Crunch:

Put all of the ingredients into a saucepan over high heat. Stir until the sugar turns a light caramel. Pour onto a silicon mat, cool, and then break the caramel into small pieces.

For Caramel Soy Sauce:

Place the sugar in a saucepan and cook it to a light brown caramel. Add the water to stop caramelizing and cool down the mixture. Mix in the soy sauce.

For the Sesame Foam:

Roast the black sesames in a saucepan over high heat. Blend the roasted black sesames, milk and sugar in a Vita-Prep. Strain the milk mixture through fine chinois. Stir in the soy lecithin and salt and heat to around 40°C. Transfer to a beaker and use a Waring cordless immersion blender to make a foam.

To Assemble and Serve:

Spoon some of the caramel soy sauce on the plate; place a sesame cream square on the sauce. Put a scoop of the lime-sake sorbet on the sesame cream square. Sprinkle on the sesame crunch and grate lime zest over top. Put the sesame foam on the sorbet.