OVER THE MOON

In a saucepan, melt sugar to create caramel.

Once melted, remove from heat and stir in the sesame seeds.

Pour the mixture onto a baking sheet and allow to cool.

Chop it into very small pieces and crush with a rolling pin until they reach a breadcrumb consistency.

Combine the crushed biscuits with salt, melted Crème Butter, and finely chopped caramelized sesame seeds.

Place the biscuit mixture into a cake ring (15 cm diameter) lined with baking paper, then freeze it.

Whisk together the flour, sesame powder, baking powder, baking soda, and salt.

Beat the Crème Butter, sugar, and tahini until smooth.

Beat in one of the eggs.

Add about 1/2 cup of the dry ingredients, beating until thoroughly combined.

Beat in the other egg and the vanilla.

Add the remaining dry ingredients alternately with the milk, beginning and ending with the dry ingredients.

Divide the batter among the prepared pans (diameter 15 cm).

Bake at 175°C for 40 to 45 minutes with 15 cm diameter cake ring.

Remove the cakes from the oven and cool in the pans on a rack.

Mix gelatin powder and water (1) and leave for 20 minutes.

In a sauce pan, mix together sugar, glucose, water (2) and salt.

Cook on medium high heat until caramel.

Slightly heat the Cream (1) and pour the Cream in caramel immediately.

Mix well until combined.

Whisk the egg yolks.

Then add a third of the caramel to the beaten yolks and beat quickly together, whisk until fully combined.

Pour the mixture back into thecaramel and stir well to combine.

Continue stirring until it reached 82 to 84°C.

Heat the gelatin mass in the microwave for 20 seconds until melted and mix into the caramel cream.

Pour the cream through a fine mesh strainer and put aside to cool.

When cooled, whisk the remaining Cream (2) in, until completely combined.

Pour into 15 cm diameter cake ring and freeze.

Soak the gelatin in cold water.

Boil lemongrass juice and sugar together.

Add the gelatin and disolve it into the warm lemongrass syrup.

Leave to cool.

Whip the Cream to soft peaks, gently fold into the lemongrass syrup.

Transfer the mousse into a planet silicone mould (18 cm diameter) and gently push down the butterscotch mousse, black sesame cake and frozen biscuit base.

Freeze overnight.

Soak the gelatin in cold water.

Bring Cream, lemongrass juice, sugar and glucose syrup to a boil and remove from the heat.

Add the gelatin into the Cream.

Pour the hot Cream over the chocolate and stir until the glaze is smooth.

Add food coloring and blend with an immersion blender.

Place the frozen cake on a small cake ring and pour the glaze over the cake, let the glaze set.