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

The First Annual StarChefs.com International Pastry Competition
Round One: Pre-Dessert
Adapted by StarChefs.com
December 2010
Yield: 6 Servings


Lime-Sake Sorbet
290 grams water
110 grams glucose syrup
2 grams grated lime zest
130 grams sugar
6 grams PreGel Neutro ice cream stabilizer
250 grams lime juice
200 grams sake
Sesame Cream
60 grams white sesame seeds
200 grams cream
500 grams milk
50 grams honey
80 grams sugar
4 grams Sosa agar agar
Sesame Crunch
100 grams black sesame seeds
100 grams white sesame seeds
105 grams sugar
1 pinch salt
Caramel Soy Sauce
100 grams sugar
50 grams water
25 grams light soy sauce
Sesame Foam
40 grams black sesame seeds
400 grams milk
40 grams sugar
2 grams powdered soy lecithin
1 pinch salt
To Assemble and Serve


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.