Sugar Low Friday
first entry in a foodblog competition... I'm rather anxious. Reading
about sugar low Friday early January got me very excited, I had to be
part of it!
I had just came back from France then, after two weeks of intense eating and drinking. Intense consumption of Foie Gras, chocolates and wine had its impact on me... I was feeling like a diabetic whale. This is why this challenge appealed so much to me.
Why sesame? well, I incresingly became a sesame fan over the past few months. Not savoury sesame, though. I think their biscuit-like flavour suits desserts better. I tried sesame panna cotta, sesame custard, sesame ice cream with nearly any combination of fresh fruit coulis. It has always been a winner.
Sesame adds a Japanese feel to the dessert. Japanese cuisine is always first in mind when dealing with low-fat,
low-sugar yet flavoursome and healthy desserts. It's also summertime
here in New Zealand and finding beautiful ripe fruits is a piece of
cake, oops... watermelon.
I like this mousse, it's very light and virtually fat free, which gives it quite a melt-in-your-mouth, cloud-like texture. Delicious.
It's freely adapted from a custard recipe from Pierre Herme (Plaisirs Sucres). I swaped sugar for honey and cream for rice milk.
Basically the mousse is made of a sesame infused custard and whipped egg whites. (Sugar free).
I added a base of "Pain d'épices" (gingerbread) to the dessert. It is not necessary but it adds some texture to the mousse and its flavour works well with the sesame. It's free of "industrually engineered" sugar. Maple syrup gives a sweet note to the biscuit.
For a cup of custard you'll need:
-20cl of milk
-15cl of rice milk
-2 teaspoons of honey
-2 eggs yolks
Toast sesame seeds until fragrant, add honey, leave for a minute or two, to caramelise. Then pour in milk and rice milk, bring to the boil and remove from heat. Let the flavours infuse for 1/2 hours.
Take the eggs yolks and whisk until thick.
Sift the liquid, discard sesame seeds and fold into eggs mixture. Place on very low heat and stir for 5/6 minutes or until the custard thickens. Remove from heat and stir slowly for another 5 minutes then pour into a bowl. (This bowl should be placed in a bigger bowl full of ice). Refrigerate overnight.
Beat eggs whites with a pinch of salt untill peaks form on the surface. Take 1/3 and whisk vigourously into custard. Add the rest a little bit at a time and fold gently. Place mousse in fridge for at least 5 hours.
*Pierre Herme suggest the custard should warmed up before combining with the eggs whites.
-Ground spices: Ginger, nutmeg, cloves, cinnamon
-1 teaspoon baking soda (Dissolved in a little water)
On low heat, melt maple syrup and milk.
Off heat add flour, mix well.
Add baking soda and spices and oil.
Bake on medium heat, 150°C for 30/35mins
Serve chilled with fruit coulis and/or caramelised fruits.
Thanks to Becks and Posh for this inspirational idea.