Black Sesame Gelatin with Yogurt Sorbet

Sorbet

1

Place the water in a pot and sprinkle the gelatin, stirring well

Let it hydrate for 1 minute

2

Heat over low heat, stirring until the gelatin dissolves

Transfer to a bowl, add the yogurt and corn syrup, and mix well

3

Cover and place in the freezer for at least 6 hours

When there is 1 hour left before serving, blend the sorbet in a processor until creamy

Place it back in the bowl and keep it in the freezer until ready to serve

Gelatin

1

Soak the gelatin in a quarter cup of water for 1 minute

2

In a pot, heat two cups of water and the black sesame

When it dissolves, add the hydrated gelatin and mix until dissolved

Do not let it boil

3

Distribute onto plates that will be used to serve and refrigerate for 4 hours or until the gelatin sets firm

Decorating

1

Heat the passionfruit juice over medium heat, reducing it to a quarter of its original volume. Reserve

2

Melt the chocolate in a water bath

Place it on a cold and dry surface (marble or ceramic) and, with a spatula, make movements in an octagonal shape until it cools

3

Spread a thin layer of chilled chocolate onto parchment paper

With a fork, cut it into squares, forming a grid (see photo)

4

Transfer to the refrigerator until firm

5

Cut the grid into 6x4cm rectangles

Assembly

When serving, place a spoonful of sorbet on top of the gelatin and, above that, a piece of the chocolate lattice

Around it, drizzle drops of passionfruit juice.