Sesame Cornet and Raspberry Sorbet

By corlear

Ingredients

• For the sesame cornet batter:
• 11/4 cup butter, softened
• 1 1/3 cup icing sugar
• 1/8 cup glucose
• 61/4 oz roasted sesame, white
• 3/4 oz roasted sesame, black
• 5 oz orange juice
• 1/2 cup plain flour, sieved
• For the basic syrup:
• 2 oz sugar
• 1/4 cup water
• For the raspberry sorbet:
• 7/8 cup natural raspberry purée
• 1/4 cup basic syrup (see previous step)
• 1 tsp sorbet stabilizer
• 23/4 tbsp glucose
• To finish:
• 10 x 1/20" cubes crystallized ginger.

Details

Servings 10

Preparation

Step 1

For the sesame cornet batter:
1. Mix the softened butter, glucose at 120ºF and the icing sugar with a spatula.
2. Add the orange juice and the flour and then the two types of sesame.
3. Leave to rest in the fridge for 8 hours.
4. Stir before using.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the raspberry sorbet:
1. Heat the syrup, glucose and stabilizer to 185ºF. Leave to cool until the temperature drops to 86ºF
2. Mix with the raspberries and blend. Strain.
3. Leave to thicken in the fridge for 8 hours.
4. Process in the ice-cream maker and put the mixture in an icing bag.

Final Steps & Preparation:
1. Stir the batter and spread a small spoonful on a Silpat liner, until you have a circular shape of around 3" wide.
2. Bake in the oven at 345ºF for 6 to 8 minutes, until it is golden and caramelized.
3. Remove from the oven and shape it into a 2/3" diameter cornet, making sure that it is sealed down the side.
4. Leave to cool.
5. When you are ready to serve the dish, fill with the raspberry sorbet and top with a ginger cube.