Tahini Mousse With Rye Tuiles
Chef Stephen Rogers ends his “Mediterranean Medley” feast on a sweet and comforting note, with a hint of sesame.
Equipment
- 1 electric mixer
- 1 Double Boiler
Ingredients
Rye Tuiles
- 1 egg white (lightly beaten, not foamy or stiff)
- 4 tablespoons sugar
- 4 teaspoons flour
- 3 tablespoons rye flour
- ½ teaspoon vanilla extract
- 3 tablespoons melted butter
Mousse
- 4 egg yolks (reserve whites)
- ¾ cup plus 2 tablespoons sugar (divided use)
- 3 tablespoons cornstarch
- 1 cup milk (plus some for thinning)
- ¼ cup good tahini (such as Soom brand)
- pinch of salt
- 4 egg whites (beaten until soft peaks form)
Directions
Rye Tuiles
- In a mixing bowl, stir together the beaten egg white with the sugar, both flours, and vanilla.
- Pour the melted butter slowly into the mixture and combine well. Chill for at least 4 hours.
- Preheat oven to 350 degrees. Grease a cookie sheet, line with parchment paper, and spray with nonstick spray (or use a silicone baking mat).
- Using a spoon, put dollops of batter on the prepared surface, spreading each one into a disk 1½ to 2 inches in diameter.
- Bake until very light brown around the edges, about 10 minutes.
- To make decorative forms, set out some clean wooden spoons, a rolling pin, or even a wine bottle.
- When the tuiles are cooked but still soft, carefully lift them with your fingers or a spatula and place each one (smooth side up) on the handle of a wooden spoon or other curved surface, letting it harden into a pretty shape.
- If the tuiles in the pan start to harden, put them back in a warm oven for a minute. (These cookies are just as tasty left flat, and you can also bake the batter in one large sheet and break it into small, irregular pieces.)
Mousse
- In a bowl, whisk together egg yolks, ¼ cup sugar, and cornstarch. If any lumps form, add a splash of milk to thin.
- In a saucepan, scald the cup of milk (bring just to a simmer and lower heat before it boils). Remove from heat and pour the milk, a little at a time, into the egg-yolk mixture, whisking vigorously between each addition.
- Put mixture in a heavy-bottomed saucepan and cook over low to medium-low heat until very thick, stirring to be sure it does not cook too fast or become a “scrambled egg” consistency.
- Transfer to a bowl and add the tahini and salt, stirring until well mixed. Cool in refrigerator.
- Meanwhile, in a double boiler over a low flame, heat the remaining sugar and beaten egg whites until the sugar has completely dissolved.
- Transfer to a bowl and, using a mixer, beat on high speed until medium peaks form.
- Fold the egg-white mixture carefully into the tahini pastry cream. Chill well.
- Serve mousse in bowls or stemware, garnished with Rye Tuiles.