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 Yield:
10 Servings
Ingredients:
Sesame Tuiles:
- 3 eggs
- 15 milliliters water
- Salt
- 5 spring roll sheets
- Raw sesame seeds
Wasabi Ice Cream:
- 750 grams whole milk
- 100 grams heavy cream
- 175 grams liquid glucose
- 15 grams Non-fat dry milk powder
- 25 grams ice cream stabilizer
- 7 grams salt
- 40 grams powdered wasabi
Passion Fruit Coulis:
- 1 cup frozen passion fruit puree *
- 2 cups neutral pastry glaze *
* Chef Bombaci recommends Boiron brand
* Chef Bombaci recommends Lady Fruit brand
Soy-Sesame Glaze:
- 1 cup soy sauce *
- 3 cups neutral pastry glaze
- 3 cups freshly toasted sesame seeds
- 1 Tablespoon Toasted sesame oil
* Chef Bombaci recommends Yamasa brand
Tuna Tartar:
- 1 kilogram sashimi quality tuna loin, ¼ inch perfect
dice
- ¼ cup finely chopped shallots
- Extra virgin olive oil*
- Salt
*Chef Bombaci recommends Molino de St. Nicholas y San
Esteban brand from Chile.
To Assemble and Serve:
- 10 Sesame Tuiles
- 20 chive points
Method:
Sesame Tuiles:
Preheat over to 350F°. Combine eggs, water, and
salt in bowl to make an egg wash. Cut spring roll sheets into
long triangles (1½ centimeters by 10-centimeters),
dip them in the egg wash, shake of any excess egg and dredge
in raw sesame seeds. Place on a parchment-lined sheet pan
in neat lines, being careful to leave space between each one.
Cover with another sheet of parchment paper and place a sheet
pan on top. Bake for 7 to 10 minutes until golden brown and
crispy. Cool the tuiles and store them in an airtight container
with silica gel so that they do not go soft.
For the Passion Fruit Coulis:
Combine the frozen passion fruit puree and pastry
glaze and whisk until ingredients are completely mixed. Store
in a squeeze bottle.
For the Soy-Sesame Glaze:
Combine soy sauce, pastry glaze, and sesame oil in
a bowl. Toast the sesame seeds in a dry skillet until golden
and add directly to the glaze. Store in a squeeze bottle (cut
off the tip to avoid clogging).
For the Wasabi Ice Cream:
Combine milk, heavy cream, glucose, milk powder and
stabilizer in a pot and warm over medium head. Blitz mixture
with a hand blender. Bring to 185°F degrees, remove from
heat, and blitz again. Strain through a fine chinoise and
cool in an ice bath. Add the salt to the cooled mixture. Ice
cream must be cooled to 39°F within 1 hour to prevent
bacterial growth. Add 10 grams of powdered wasabi for every
liter of ice cream mix. Blitz with a hand blender until mixture
is completely smooth and free of lumps and churn immediately.
For the Tuna Tartar:
Mix the chilled tuna with minced shallots and olive
oil and season with salt.
To Assemble and Serve:
Squeeze a silver dollar sized pool of Passion Fruit
Coulis in the center of the plate. Squeeze a nickel sized
pool of Soy-Sesame Glaze directly to the left of the Passion
Fruit Coulis. Shape tuna in a ring mold and place just behind
the two sauces. Place a quenelle of ice cream on top of the
tuna cylinder. Place two sesame tuiles side by side on top
of the quenelle. Place two chive points on top of the quenelle
at opposite angles so they resemble an X.
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