Black sesame and cardamom tacos
- Preparation and cooking time
- Total time
- plus chilling and resting and freezing
- A little effort
- Serves 4
Skip to ingredients
Cardamom black sesame ice cream
- 450ml double cream
- 12g of pods cardamomlightly crushed
- 397g tin condensed milk
- 1/2 tsp sea salt
- 25g black sesame seeds
- 1/2 tsp of crushed black pepper
- for the tray and tacos flavourless oil
Tacos
- 50g buckwheat flour
- 40g plain white gluten-free flour
- 80g soft light brown sugar
- 2 egg whites
- 50ml at room temperature milk
- 30g brown butter(see cook's notes below)
Black sesame brittle
- 15g butter
- 40g golden syrup
- 40g soft light brown sugar
- 100g caster sugar
- a pinch salt
- 1/4 tsp bicarbonate of soda
- 50g black sesame seeds
Miso butterscotch
- 100ml double cream
- 40g butter
- 100g soft light brown sugar
- 1/2 vanilla podseeds scraped out, pod discarded
- 40g white miso
Whipped cream
- 100ml whipping cream
- 2 tbsp soft light brown sugar
- 1/2 tsp vanilla extract
Nutrition:
- kcal703
- fat41g
- saturates24g
- carbs73.9g
- sugars57.9g
- fibre1.9g
- protein8.6g
- salt1g
Method
step 1
Bring the cream and cardamom to a very gentle simmer for 5 minutes but make sure it doesn’t boil. Remove from the heat and allow to cool.
step 2
Pass through a fine sieve and chill in the fridge overnight (it must be very chilled to whip).
step 3
Once cold, whip to soft peaks.
step 4
In a separate bowl, combine the condensed milk, sea salt, sesame seeds and black pepper.
step 5
Fold the condensed milk mixture into the cream. Combine until well mixed but fold gently so as not to knock any air out.
step 6
Prepare a tin or tray (a 2lb loaf tin is ideal) by brushing it very lightly with oil and lining with baking paper. Pour the mixture into the tray and freeze for 4-6 hours, until frozen.
step 7
Once frozen, tip out and cut into rectangles approximately 10cm x 4cm. Using squares of baking paper, wrap each portion so it’s airtight and put them into a container and refreeze until ready to serve.
