Roasted White Chocolate Verrine

• Roasted White Chocolate Cremeux

 170g Michel Cluizel Elianza Ivory (roasted)
 10g Glucose
 100g Whole milk
 2 sheets gelatin, bloomed
 200g Heavy cream (35% fat)

Warm the white chocolate and add the com syrup. Bring the milk to a boil and stir in the bloomed gelatin. Remove from heat and slowly incorporate into the white chocolate. Add the cream and emulsify with an immersion blender. Transfer to serving vessels and chill, allowing to crystallize.

• Black Sesame Panna Cotta

 2 sheets gelatin
 Cold water, as needed
 115g Heavy cream (35% fat)
 45g Granular sugar
 25g Black Sesame paste
 100g Whole milk

Bllom gelatin in water. Reserve. In a saucepan, combine cream and sugar, gently warming over medium heat. Remove from heat and add black sesame paste and gelatin, stirring to dissolve. Temper into milk, thoroughly combine with an immersion blender, and strain through a chinois. Drop into desired form and refrigerate or freeze. Allow two hours to set.

• Black Sesame Sponge

The ’baking’ time will vary with the wattage of the microwave and quantity dispersed

 80g Black seasme paste
 80g Sugar
 20g all purpose flour
 3 Whole eggs

Thoroughly combine all ingredients ; pass through a fine mesh sieve. Transfer the mixture to a one-pint foam siphon and load two gas chargers, per manufacturer’s instructions. Dispense the mixture into small plastic or paper cups, into which a few regularly-spaced holes or slits are punched. Place in microwave and cook on high power for 30-40 seconds. Remove from icrowave, allow to cool for a few moments, and then remove from the cups.

• Apricot Sphere

 200g Apricot puree
 5g Calcium lactate
 0.5g Ultratex 3
 or 2g Xantham

Shear the ingredients together with an immersion blender for at least 2 minutes. Reserve cold overnight.

Setting bath
 1000g Water
 7g Sodium alignate
 1g Sodium citrate