Sesame seed crème
The sesame seed oil infuses the crème with a special nutty flavour.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
80 |
g |
sesame oil |
|
45 |
g |
egg whites |
|
10 |
g |
lime juice |
|
110 |
g |
sunflower oil |
|
40 |
g |
yoghurt |
|
|
|
salt and pepper |
Preparation method
- Place all the ingredients, except for the sunflower oil and sesame oil, in a measuring jug and blend with a hand-held blender.
- Add the sunflower oil and sesame oil to the mixture in a thin stream until a beautifully smooth mixture is formed.
- Season to taste with salt and pepper and keep in a piping bag in the refrigerator until use.
Serving suggestions
- As a component in a composition with tuna, radish, yuzu, and cucumber.
- As a component in a composition with avocado, shiitake mushrooms, spring onion, and duck.