Coconut & Black Sesame Popsicle Recipe

Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking

We can’t get enough of the latest publication by Michelin star chef Jan Hendrik. Selling out in its first few weeks of being on shelf, JAN the Journal celebrates gathering and dining and is full of beautifully inspiring recipes, thoughts and musings. Caesarstone Montblanc is proud to be featured as inspiration to the Coconut & Black Sesame Popsicles…

COCONUT & BLACK SESAME POPSICLES

Few things whisk us back to the carefree, sun-kissed days of our child-hood summers like the sight of a popsicle. But with adulthood comes a taste for luxury and intrigue. Black sesame (regular sesame’s sexier cousin) enriches the creamy sweetness of coconut milk with its somewhat savory notes, and the gold leaf, well, need we say more? Caesarstone’s Montblanc surfaces have inspired some of the world’s best kitchen designs and can raise any cook to new, artistic heights.

Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking
Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking

METHOD

1. Heat 400ml tinned coconut milk in a small saucepan. 2. In a bowl whisk together 3 large egg yolks, 3 tbsp honey, 60g sugar, pinch of salt and 1 tsp vanilla paste. 3. Remove the coconut milk from the heat just before boiling point and slowly pour it into the egg and sugar mixture, whisking continuously to make a crème anglaise. 4. Put the ice-cream base back into the saucepan and heat the crème anglaise over a low heat, stirring with a spatula. 5. Cook the crème anglaise for 10 min over a low heat. 6. Allow the mixture to cool. 7. Whip 200ml cream to medium peaks and fold it into the crème anglaise. 8. Add 3 tbsp black sesame paste to create a marbled effect. 9. Pour the crème anglaise into popsicle moulds and let it freeze for at least 4 hours. 10. When they are completely frozen, remove from the moulds and coat the tips with edible gold leaf.

SNEAK PEAK INTO THE JOURNAL SHOT ON OUR NEW EXCAVA

Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking
Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking
Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking

Above: Roasted Leeks, Goat’s Cheese Mousse, Popped Buckwheat & an Egg Yolk. Below: Melon Sorbet & Capertif. Coffee, Chocolate & Amarula Tart with Macadamia & Pears. Edible Candle & Mosbolletjies

Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking
Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking
Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking

Order your copy of JAN the Journal from Woolworths or visit janthejournal.com for more information.

Jan_Hendrik_Caesarstone_South_Africa_Chef_Cooking

Want to get your hands on your very own Caesarstone? Contact us for a quote from a Caesarstone Accredited Fabricator. You can also get inspiration from our social media platforms on Instagram | Twitter | Facebook. If you want to show off your Caesarstone tag us at #CaesarstoneSA – we’d love to see your creations. Read more from our design dialogues and kitchen inspiration

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