Citrus, Basil and Sesame Mini Cake

6 and 3mm frames

• Blend the basil with the milk and the ascorbic acid in the liquidiser.
• Boil the milk with the butter.
• Add the flour and cook for a few minutes.
• Gradually add the yolks and the eggs.
• Whisk the egg whites with the sugar and add to the previous mixture.
• Roll out on a board until a thickness of between 6 and 3 mm is achieved, bake at 180ºC for between 6 and 8 minutes.

• Boil the sugar and water up to 118ºC.
• Add the sesame and mix.
• Place on a baking tray and bake at 150ºC for about 12 minutes. 

• Melt the white chocolate and mix with the remaining ingredients.
• Measure out 6 g on top of the disk of basil cake. 

• Boil the milk and infuse the basil leaves for 10 minutes.
• Strain, rectify the weight.
• Make a crème anglaise at 82ºC with the milk, cream, sugar and egg yolks.
• Emulsify with the white chocolate and the gelatin mass.
• Lastly, add the lime juice, yuzu juice and zest.
• Measure out 10 g on top of the crisp. 

• Pass the limes, lemons and oranges through the meat mincer.
• Mix the dextrose with the NH pectin.
• Heat the lime, lemon and yuzu juice, mineral water, tremoline and glucose to 40ºC.
• Sprinkle in the dextrose and NH pectin and boil for a few seconds.
• Add the gelatin mass and mix with the chopped citrus.
• Once cold, take part of the compote and blend with the basil.
• Measure out 10 g on top of the lime cream. 

• Boil the milk and gradually emulsify with the white chocolate.
• Add the sesame paste and the gelatin mass.
• Cool to 30ºC and add the semi-whipped cream.
• Measure out 28 g into the silicone moulds.

• Heat the water, the invert sugar and the glucose to 40ºC.
• Add the sugar, dextrose and pectin.
• Boil for 2 minutes.
• Add the acid and cook for 1 minute more.
• Use at 40-38ºC.
• Mix 250 g of neutral shine with 50 g of passion fruit pulp and 50 g of lime juice.

• Blanch the citrus peels in boiling water once.
• Make a syrup with the water and sugar and cook until the skins are soft. 

Citrus peel
Basil leaf
3 mm ribbon of sponge cake (1 cm wide x 21.5 cm long)

• Cut 6 cm diameter discs from the 6 mm basil cake and place in a ring.
• Inside, measure out 6 g of the crisp, 10 g of the lime cream and 10 g of the citrus fruit compote. Freeze.
• Spoon out 28 g of the sesame mousse into the silicone mould and insert the previously frozen interior.
• Glaze the mousse and decorate with a ribbon of sponge cake, citrus peel and basil leaves.