Separate the egg white and the yolk.
Mix the oil and milk, emulsify throughly, then add the egg yolks.
Slowly add the black sesame paste and sifted flour, and mix well.
Whisk egg whites and sugar until meringue, fold into egg batter and beat well.
Pour into a 30-by-30 baking dish 180°C for 15 minutes.
Dissolve gelatine powder and water to make gelatine mass. Heat puree and sugar into frozen redcurrants.
Finally, add the galaton mass and mix well.
Whisk the egg yolks and sugar together.
Heat raspberry puree and lychee puree, add egg yolk and sugar mixture and cook until 85°C. Add the gelatin mass and Sinfonia Cioccolato Bianco chocolate and stir until ganache. When temperture reach 32°C add whipping cream.
Heat the vanilla with puree.
Caramelize the sugar and add the warm puree.
Cook to 108°C , add fleur de sel and butter the end.
Pour the caramel passionfruit into a thin layer of small square mould.
Once set, pour in the redcurrant jelly on top of Passion caremel, leave to set.
Put the sponge on top of the redcurrant jelly and freeze it.
Pip white chocolate mousse into the big square mould and put frozen jelly in the middle of the mousse.
Spray with red chocolate spray.
Finish with Dobla crinkle white chocolate.