Coconut Black Sesame Mousse with Sesame Brittle

Coconut Black Sesame Mousse with Sesame Brittle

BC Organic Sour Cookies helps balance the flavour profile of this scrumptious Asian-inspired dessert. The Nomad Cook shares his recipe.

The key to a delicious dessert is delivering a balanced bite. The sweetness is elevated by the crunchy earthiness of the sesame in this light and elegant mousse. Simply Bare’s BC Organic Sour Cookies strain is that bite of a perfectly balanced dessert, with the sweet and sour notes of Limonene, Myrcene and Ocimene.

Mousse

  • 100g BC Organic Sour Cookies-Infused Coconut Milk
  • 150g whole milk
  • 2 tbsp cream cheese
  • 70g sugar
  • 4 tbsp black sesame powder
  • 10g gelatin powder
  • 50g water
  • 300g heavy cream

Brittle

  • 25g glucose, or light corn syrup
  • 1 tsp water
  • 65g unsalted butter
  • 80g granulated sugar
  • 50g toasted black sesame seeds
  • 15g Coconut Chips
  • Kosher Salt
  • Lime Zest

Mousse

  1. In a small bowl bloom gelatin for about 10 minutes (follow instructions on the packaging as this can vary)
  2. In a small pot heat cream cheese and whole milk, whisk to emulsify to a smooth consistency. Add black sesame powder, sugar and whisk until the mixture is lump free.
  3. Remove the milk from the heat and stir in the gelatin. Allow to cool briefly and then add your infused coconut milk. Whisk vigorously to fully emulsify.
  4. Whip the heavy cream to the point of soft peaks, fold in the whip cream and pour into your serving bowl or cup.
  5. Store in the fridge for 2 hours to allow the mousse to thicken.

Brittle

  1. Preheat oven to 400F. Line baking sheet with parchment paper
  2. In a small pot over medium heat combine glucose, water, butter and salt and cook until butter has melted. Stirring as needed.
  3. Once mixture is liquid, add sugar and bring to a boil. Remove from heat and stir in sesame seeds. Pour mixture onto prepared baking sheet.
  4. Bake for 10-12 minutes until sugar is boiling and has turned an amber brown. Let cool to room temperature to allow brittle to set and harden. Once cool, use your hands to break up the brittle. Store in an airtight container.
  5. Take your sesame brittle pieces and put them into the mousse, sticking upwards. Place coconut chips and lime zest on top

Chef Notes

  • The sesame powder for the mousse is made by grinding black sesame seeds.
  • Pre-measure out all your ingredients into bowls in advance
  • Allow your cream cheese to set to room temperature before emulsifying with the milk
  • A scale is an important tool for baking so have it ready for this recipe

Related Posts

Get More Bare

Never miss out on any news or product updates again. Sign up
for our newsletter! By subscribing, you agree to our Privacy Policy.