Wagyu Beef Cheek, Black Sesame, Sudachi, Shiso and Blooms
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Savory Black Sesame Sponge
Chef Curtis Duffy of Avenues – Chicago, IL
Adapted by StarChefs.com
August 2009

INGREDIENTS

Paste:
230grams black sesame seeds
100grams sesame oil

Sponge:
130 grams black sesame paste
115 grams egg whites
75 grams egg yolks
85 grams Isomalt
25 grams flour
3 grams salt

METHOD

For the Paste:
Toast the seeds with the oil in a shallow pan. Transfer to a blender and blend until smooth. Refrigerate.

For the Sponge:
Blend all ingredients and strain. Pour into an iSi canister and charge with two Co2 chargers.
Set aside for one hour. Fill a small plastic cup ¾ full with sponge batter and microwave for 25 seconds. Cool and remove from the cups. Use immediately or store in an airtight container.