Whip the cold cream with the powdered sugar and vanilla to stiff peaks. Set aside.
BowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2
Grind the sesame seeds in a powerful blender about 3 minutes, until smooth paste forms.
Blender
💡At first the sesame looks like dry crumbs: keep grinding, scraping down the sides, and after a few minutes it releases its oil and turns liquid.
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
3
Taste and adjust the seasoning.
4
Fold in the tahini into the whipped cream gently, until the cream is smooth.
Silicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5
Divide among serving glasses and chill at least 1 hour, until the mousse is set.
Refrigerator
6
Before serving, sprinkle the grated chocolate and almonds on top.
326calories
6 gprotein
14 gcarbs
27 gfat
● protein 7%● carbs 17%● fat 75%
Per serving, servings (calculated for this version)
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