Oriental

Sieve the flour with the icing sugar, almond powder and grated coconut.

Beat the egg whites with the sugar until you have a soft meringue.

Mix the sieved dry ingredients with the meringue.

Place a baking sheet on the baking tray and fill with the mixture.

Bake at 190°C for 13 to 15 minutes to make coconut dacquoise.

Beat the eggs with the icing sugar and almond powder at medium speed for 12 minutes.

Beat the egg whites with the sugar until light and fluffy.

Carefully mix the flour into the first mixture and then add the beaten egg whites.

Mix carefully.

Spread the mixture on the baking tray.

Bake for approximately 6 to 7 minutes at 220°C.

Roast sesame paste and pour milk over it. Cover for 30 minutes and emulsify with the sesame and almond powder using a blender or Robot Coupe®.

Mix the gelatine mixture and add it to the sesame and almond mixture. Add to the half-whipped cream and use immediately to make sesame mousse.