Dark chocolate cappuccino, roasted sesame foam, lemon madeleine |

Preparation time: 35 min

Preheat your four at 400 °F

• Preparation for the ganache

  In a saucepan heat the cream and vanilla. Pour over the chocolate, wait a few minutes, then stir until the mixture is smooth. Pour into your serving cups and refrigerate.

• Preparation for the sesame foam

  In a saucepan, heat the milk, sugar and sesame seeds (roasted beforehand) and bring to a boil. Cover and steep for 5 minutes. Add the eggs, egg whites and gelatin (rehydrated). Mix with an electric mixer. Finish by adding the cream. Pass the mixture in a fine mesh sieve and transfer to a siphon. Put two gas canisters into the siphon and refrigerate.

• Preparation for the lemon madeleine

  In a bowl, combine the flour, baking powder and salt. In another bowl, combine the sugar, eggs and lemon zest with an electric mixer until mixture is fluffy. Gently fold in the dry ingredients with a whisk. Add the melted butter in the same way, cover and refrigerate for 30 minutes. Fill your madeleine molds (buttered and floured) 3/4 of the way up. Bake until the madeleines are puffed and golden, about 10 minutes.