Black Zabuye, Yuzu & Sesame

Bring the sugar, purée and glucose to the boil once. Mix the second quantity of sugar with the pectin and add it to the hot mixture, stirring. Heat it to a temperature of 104°C and leave to cool. Stir to a smooth consistency and fill the prepared moulds one-third full with the gelée.

Gently heat the cream, butter, sorbitol, soy sauce and vanilla pulp to 80°C. Pour it over the couverture, let it melt then blend with a hand-held blender. Leave to cool to 29°C, then fill.

Mix the sesame, praliné, tahini paste and couverture together. Spread the mixture to a thickness of 3 mm and leave to set. Coat thinly with couverture and then cut into circles. Push into the ganache and seal the pralines.

Thinly coat the moulds with tempered CARMA® Couverture Black Zabuye. Fill with the gelée and ganache. Leave to set overnight, seal and decorate as desired. Leave to set, then remove from the mould.