120 min
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Black sesame 20.0 g
Water 0.015 l
Coffee 0.002 kg
Table salt 0.5 g
Sesame oil 0.005 l
Sugar 0.015 kg
Water 0.004 l
Egg yolk 2.0 ud
Cream 0.065 l
Fish tails 1.0 g
  • Preheat the oven at 180 ºC.
  • Rehydrate the fish gelatin leaves in plenty of cold water.
  • Roast the sesame seeds for 6 minutes and leave it to cool.
  • Mix the roasted sesame seeds and the water using a blender.
  • Add the sesame oil, ground coffee and salt.
  • Beat the yolk eggs until the mixture becomes fluffy.
  • Boil the water and sugar (syrup) to reach 115 ºC and add it to the yolk eggs, beating on full speed until the mixture cold down.
  • Dissolve the fish gelatin leaves in some cream using the microwave, and add it over the pâté à bombe.
  • Mix the sesame batter and the pâté à bombe using a circular motion.
  • Add the half-whipped cream using a circular motion.
  • Fill the molds and freeze.
Nutritional information (1 portion)
Fiber 0.65 g
Saturates 4.02 g
Monounsaturated fatty acids 3.51 g
Polyunsaturated fatty acids 1.98 g
Cholesterol 110.06 mg
Calcium 44.47 mg
Iron 1.04 mg
Zinc 0.53 mg
Vitamin A 104.27 ug
Vitamin C 0.0 g
Folic acid 16.03 ug
Salt (Sodium) 47.49 mg
Sugars 3.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.