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Using his key ingredients for episode 5 - sesame and butter - Ming Tsai whips up this mouth-watering dessert.
For the tuiles: :
In a saucepot, bring milk, butter, sugar, salt, and corn syrup to a simmer. Pour over sesame seeds in a heat-proof bowl and stir to combine. When cooled, cover with plastic wrap and refrigerate overnight. The next day, spread mixture on a silpat on a rimmed baking sheet and bake at 300 degrees convection (325 standard) until golden brown (20-25 min.) Let cool before breaking apart (about 10 minutes).
For the flambe:
In a small sautee pan, melt the butter, add the ginger and apples. Sautee until apples almost soft, about 4 minutes. Flambee with rum, reduce 3/4 off. Add sugar, zest, juice and check for flavor. Make napoleon, alternating. Serve with ice cream next to it. Garnish all with sesame seeds.
Makes 3 cups batter, 1 cup batter yields 1 cookie sheet.
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