Recipe⬇️ Black Sesame Mousse Ingredients - 275 g cream - 90 g milk - 5.5 g gelatin powder (200 bloom) - 26 g water (for gelatin hydration) - 130 g black sesame paste - 74 g egg yolks - 50 g sugar - 270 g whipped cream (soft peaks) Mix the gelatin powder with the cold water and let bloom for about 10–15 minutes. In a saucepan, combine the milk, cream. Heat gently until warm and homogeneous. In a bowl, whisk the egg yolks with the sugar. Pour the hot milk mixture over the yolks while whisking continuously. Return everything to the saucepan. Cook over medium heat, stirring constantly with a spatula, until the custard reaches 82–84°C and lightly coats the spatula. Remove from the heat and add the bloomed gelatin mass and whisk. Pour onto black sesame paste and whisk. Blend with an immersion blender for a perfectly emulsified texture. Cool the mixture in the fridge for a couple of hours. Whip the cream to soft peaks. Fold the whipped cream gently into the cooled black sesame base in 2–3 additions until smooth and homogeneous. Mango Lime Compote - Mangoes: 300 g ( 1 1/2 cups diced) - Cane sugar: 45 g ( 2 1/2 tbsp) - Lime zest: zest of 1 lime - Lime juice: half a lime - Pectin: 3 g Cut your mangoes into small cubes, put them in a saucepan with cane sugar, lime zest and lime juice and pectin. Cook at medium heat until the juice released by the mangoes becomes syrupy. Blend until you get a compote. Madeleine cake Ingredients - 60 g sugar - 40 g honey - 2 eggs (100g) - 100 g flour - 2 g baking powder - 90 g butter - 20g neutral oil - Half a tbsp of vanilla extract 1. Melt your butter in a water bath or in the microwave 2. With a hand mixer, whisk the eggs, sugar and honey at high speed until it is blanched and grow in volume, this should take about 5 minutes. 3. Add flour and baking powder (sifted) little by little while whisking and finish by adding melted butter, oil and whisk gently. 4. Bake at 200C (400F) for 15 minutes or until golden brown in a greased cake pan. — @thepastrynerdのTikTok