Wednesday, October 22, 2008

Grub on Sesame Street

A not so recent post in the New York Times - Grub Street featuring Anthos' 'most innovative' sesame dessert from chef Bill Corbett made me look at sesame in a different light. Like potato, sesame always seems to be the garnish and never quite the star of the show.
After the slightly disappointing feedback on my daikon jam I thought I would do something a little more simplistic, a little more toothsome, something that would not result in deep culinary shock and convulsive reactions nor responses to the like of "I'm scared!".
Melting Moments

230 g unsalted butter, soft
50 g pure icing sugar
2 g salt
2 g vanilla extract
240 g flour
50 g cornflour
5 g sesame seeds
Preheat oven to 160ÂșC.
Cream butter, sugar, salt and vanilla until pale.
Sift together flour and cornflour and mix through.
Divide mix into 6 g balls and place onto a tray lined with baking paper.
Dust a fork with flour, sprinkle the tops with sesame seeds and press each one firmly with the prongs.
Bake for 8 minutes, cool on tray before removing.

Tahini Ganache

70 g milk chocolate
60 g milk
40 g tahini
Heat milk and tahini in a small saucepan.
Bring to a simmer (strain now if using unhulled tahini).
Pour over chocolate and stir until completely emulsified.
Cool to room temperature and sandwich between biscuits.


  1. Cathy, these are amazing! Thanks so much for visiting my blog and dropping a comment by. I appreciate it.
    You have a pretty darn good one going on here yourself. I am off to explore the rest.

  2. Oh yum! I used to view sesame seeds as more a garnish too, and am glad to have now discovered otherwise.

  3. I love sesame! those looks yummy!


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