Anthony Lanneretonne
Black Sesame Biscuit with Nasturtium Ice Cream from chef/owner Mauro Colagreco of Mirazur in Menton, France.
magnify Click image to view more.

Black Sesame Biscuit with Nasturtium Ice Cream

Mauro Colagreco, Mirazur, Menton, France - October 2013

For 4 servings (requires advance preparation)

Nasturtium ice cream:

  • 1 cup heavy cream
  • 1 cup 2 percent milk
  • 8 cups nasturtium flowers
  • 1/2 oz. aged balsamic vinegar
  • 5 lg. egg yolks
  • 1/3 cup granulated sugar
  • 3 2/3 tsps. glucose
  1. Heat cream and milk to 195°F; remove from heat; add flowers and vinegar; let stand 5 minutes; strain into a blender; blend until smooth; return to saucepan; heat until simmering.

  2. Whisk egg yolks and sugar in a bowl; temper egg mixture into cream mixture in saucepan; cook, stirring until custard is thick enough to coat the back of a spoon; remove from heat; stir in glucose; strain through fine chinois into clean bowl set in ice water bath; cool; cover with plastic wrap; reserve in refrigerator 24 hours.

  3. Pour custard into Pacojet container; freeze 24 hours; process; place ice cream in airtight container; cover; reserve in freezer.

Black sesame biscuit:

  • 1/2 cup couscous
  • 6 Tbsps. unsalted butter
  • 1 cup whole milk
  • 4 lg. egg yolks
  • 2 Tbsps. edible ashes
  • 3 egg whites
  • 1/3 cup granulated sugar
  • 2 1/2 Tbsps. black sesame paste
  1. Heat oven to 340°F.

  2. Line a 9" round cake pan with parchment paper; reserve.

  3. Place couscous in a bowl; reserve; bring butter and milk to a boil in small saucepan; remove from heat; immediately pour over coucous; cover with plastic wrap; cool.

  4. Mix egg yolks with sesame paste; fold into couscous mixture.

  5. Whisk egg whites, sugar, and ashes into stiff peaks; fold into couscous; pour mixture into prepared pan; bake 20 minutes; remove from oven; cool; break into pieces; reserve.

Black sesame crystalline:

  • 1/2 cup fondant
  • 1/3 cup glucose
  • 3 tsps. Nougasec
  • 3 1/8 tsps. black sesame seeds, toasted
  1. Heat oven to 340°F.

  2. Heat fondant and glucose in large saucepan to 295°F; stir in Nougasec; remove from heat; spread out in a thin layer on a nonstick baking mat; cool; break into pieces; place in a blender; add sesame seeds; blend to a powder; using a sieve, sprinkle fine layer of powder on clean nonstick baking pad; bake 8 minutes; remove from oven; cool; gently break into pieces; place in airtight container; cover; reserve.


  • 1/4 cup balsamic vinegar
  • 1/2 gram agar-agar
  • 1 sheet gelatin, bloomed in cold water
  • aged balsamic vinegar (for serving)
  1. Bring vinegar and agar-agar to a boil in a saucepan, whisking; cook 2 min­utes; reduce heat to low; whisk in gelatin; when dissolved, remove from heat; strain onto small baking sheet lined with nonstick baking pad; when set, cut into small cubes; reserve.

  2. To serve, place a few biscuits on each plate; add a few cubes of balsamic jelly next to them; place a quenelle of ice cream next to jelly; garnish with crystalline; add a large drop of aged balsamic vinegar.

What to drink: 20 Year Old Ramos Pinto Tawny Porto