8 people

Black Sesame Meringue(succes biscuit)

  • 4 egg whites at room temp
  • 1/2 tsp cream of tartar or a few drops of lemon juice(it stabilizes the meringue)
  • 1/3 cup black sesame seeds
  • 1/4 cup almond meal
  • 1/4 cup powdered sugar
  • 1/2 cup sugar

Mango Curd

  • 2 cup mango pulp
  • 4 egg yolks
  • 1 1/2 cup coconut milk
  • 1 tbsp gelatin
  • 1.5 tbsp cornstarch
  • 2 cup whipped cream for diplomat cream

Basil Lemongrass Ice Cream

  • 3 stalks lemongrass chopped
  • 1 1/2 cup milk
  • 1 1/2 cup cream
  • 5 yolks
  • 3/4 cup sugar
  • 2 oz fresh basil leaves

Black Sesame Purée

  • 3/4 cup water
  • 1/3 cup black sesame seeds
  • 1/2 cup sugar


  • 1 cup fresh mango diced
  • 2 tbsp basil leaves

Nutritional information

Calories: 726kcalCarbohydrates: 75gProtein: 13gFat: 44gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 297mgSodium: 97mgPotassium: 408mgFiber: 2gSugar: 64gVitamin A: 2916IUVitamin C: 10mgCalcium: 284mgIron: 12mg
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 8 people

For the Meringue

  • In a blender puree sesame seeds and powdered sugar. Then add egg whites and a pinch of granulated sugar to a stand mixing bowl. Beat the egg whites until soft peaks start to form then slowly add the granulated sugar to the egg whites and beat until the meringue is stiff and shiny ( about 3-4 minutes.
    Then fold in the almond, powdered sugar mixture, and lemon juice. Once well incorporated place the meringue into a pastry bag with a plain tip. Then on a sheet pan lined with parchment paper you can pipe out individual round meringues in a circular motion. I sprinkled mine with extra sesame seeds
    Bake meringues (succes biscuit) at 260ºF for 1 hour and 10 min. Turn oven off and leave succes to dry out for 20 to 30 minutes more. It should be firm to the touch. Should look something like this
    black sesame meringue

For the Mango Curd

  • In a medium saucepan place mango juice, coconut milk, sugar, egg yolk, cornstarch and whisk together.  Turn the pot on medium low stirring constantly for 10-15 minutes until it thickens.  Meanwhile bloom gelatin in 2 tbsp of water.
    Once the curd has thickened turn the heat off the curd and stir in with the gelatin.  Pour the curd into a heat proof bowl and place a piece of plastic over the top so a “skin” doesn’t form on the top of the curd. Refrigerate until completely cold or place in an ice bath to cool. 
    Once cooled you can basically make “three different” sauces. You can make a bavarian cream by mixing 1 cup of whipped cream and 1 cup of mango curd together. Place that bavarian cream in a plastic pastry bag fitted with a plain tip.
    Then you can place the remaining cup of whipped cream in another pastry bag with a plain tip. And you can place the remaining mango curd in a pastry bag with a plain tip.

For the Lemongrass Ice-Cream

  • Place the egg yolks in a stand mixer and turn on medium speed. Slowly pour in your sugar. Whip for about 4 minutes until light and fluffy. Meanwhile for the ice cream base start by release the aromas of the lemongrass by taking the back of your knife and cracking the stalks of the lemongrass.
    Then place them in the pot along with all the milk and cream. Bring the mixture slowly to a boil and turn off. Once it has come to a boil strain off the lemongrass and with a ladle, temper your eggs by ladling a little of the milk mixture into the eggs.
    Once you have about half of your milk mixture mixed in the eggs, then pour everything back into the pot of milk using a spatula to scrape the sides.
    Turn the heat back on low and stir for about 5 minutes and then turn off. Strain off into a bowl inside a ice bath to cool down fast. Once the mixture is cool you can take your mixture to the blender (vitamix) and puree with all the basil leaves until really smooth and green.
    Place the mixture back in the ice bath or in the refrigerator until completely cold. Then place in your ice cream make until done. Then place in a container and place in the freezer.
    Black sesame meringue and basil sorbet

For the Black Sesame Purée

  • Place all the ingredients in a pot and bring to a light simmer. Cook for 12-14 minutes. Then place in a vitamix and puree until smooth. Set aside at room temperature.

To Finish

  • Take your dried cooked meringues out of the oven. To assemble the meringue take your mango Bavarian cream and pipe a few dots around the bottom of the meringue. Then take your whipped cream and pipe a few dots next to the Bavarian cream.
    Finish by piping a few dots of mango curd in the remaining spots on the meringue. Then take you powdered sugar and dust the tops. Place a spoonful of the sesame paste on the bottom of the plate. Add a few mango diced pieces to the plate. Add Thai basil leaves and ice cream to the plate. Serve and enjoy!
    black sesame meringue with lemongrass basil ice cream
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