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


230grams black sesame seeds
100grams sesame oil

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


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.