Ever since I tried black sesame ice cream, I have become obsessed with creating a black sesame dessert. This is not your typical black sesame "cake". The dacquoise is made with a mixture of flour and ground black sesame. The black sesame is steeped in heavy cream, for a delicate and luscious bavarois. The first version of the black sesame dessert is topped with red currants, frais de bois, black sesame seeds and vanilla ice cream. While pretty, I wasn't convinced that strawberries and vanilla were the best accompaniments to black sesame's nutty and distinct flavor. What finally made it on the menu is a thicker black sesame "cake" topped with blueberry compote, sesame tuile, honey powder, and ginger and lemongrass ice cream. The texture of the delicate bavarois and crunchy tuile is a great contrast, and juicy, bursting blueberries complement the black sesame perfectly. The ginger and lemongrass ice cream hold their own next to the black sesame flavor. This is the perfect dessert for a warm summer night.