SESAME SEED-PINEAPPLE-CHOCOLATE-ARBEQUINA OLIVE OIL

INGREDIENTS:

Sesame seed sponge:           
130 gr. roast sesame seed paste
125 gr. egg whites
80 gr. egg yolks
80 gr. sugar
20 gr. flour
20 ml. sesame seed oil

Caramelised sesame seeds: 
100 gr. roast sesame seeds
60 gr. sugar

Pineapple:                            
1 kg. fresh pineapple, peeled.
100 gr. sugar
100 gr. prosorbet
2 gr. ascorbic acid

Chocolate:                            
300 ml. milk
600 gr. Guanaja chocolate
750 ml. foamy cream
150 ml. Arbequina olive oil

Others:                                 
mint leaves
fresh pineapple dice
pieces of chocolate
slivers of sesame seed praline

PREPARATION:

Sesame seed sponge: Blend all the ingredients in the robot then transfer to a siphon. Attach three cartridges and squirt out into a plastic glass (filling it to 1/3). Cook in the microwave oven at full strength for 1 min. Turn out.
Caramelised sesame: Caramelise the sesame seeds and divide into small lumps. Transfer to an airtight container.
Pineapple: Blend all the ingredients, strain and make into sorbet.
Chocolate: Bring the milk to boiling point and pour onto the chocolate. When the mixture has cooled down to 40ºC, mix in the cream using a spatula. Chill for 6 h. Whisk, then transfer to a vacuum pack. At 100%, close the valve and blast chill. Freeze and cut into portions.

TO SERVE:

Serve a portion of chocolate and surround with fresh pineapple dice and small pieces of chocolate. Top with a sesame seed sponge and crown with small pieces of caramelised sesame seed.