I first started by asking myself, " how can I get the flavour profile of those awesome sesame seeds in a dessert without having to use them in the final dessert"?, the answer to this questions is often liquid. Infused liquids often carry the flavour profile without having to use the ingredient being infused in the final solution. At that point in time I was experimenting with ice creams and gelato as we were coming into Spring in the southern hemisphere, so it seemed a natural fit.
I started by toasting the sesame seeds in a deep pot to achieve the same golden colour and aroma you get with the seeds on baked bread, from there I added the milk and cream for the base and once at a simmer I remove it from the heat and allow it to cool. From there I blend the seeds and milk mixture together to release more flavour, before straining the sesame seeds out. A simple anglise is made with a small amount of salt added to season the mixture and bring even more flavour out, I allow the mixture to rest over night before churning the gelato base.
The strawberry component of this dish is broken down into three elements, firstly fresh strawberries that are marinated with a strawberry juice and fresh puree, a jelley of strawberry and the juice itself. This is all finished with a touch more toasted sesame seeds and basil cress.
