(Serves 6)

Stout foam

5 gelatin leaves

2 1/2 cups milk

2 1/2 cups cream

1 cup sugar

2 1/2 cups stout

Bloom the gelatin in cold water. Combine the milk, cream, and the sugar together and heat to a simmer. Add the bloomed gelatin and stir until dissolved. Chill then add the stout. Pour mixture into an ISI canister whipped cream dispenser and let sit for 5 hours. After five hours charge the canister with 3 charges.

Macerated raspberries

2 pints raspberries

1 tablespoon sugar

Pinch salt (kosher)

Purée and strain 1 pint of raspberries with the sugar and salt.

Toss the second pint of raspberries with the purée.

Sesame powder:

4 cups tapioca maltodextrin

2 tablespoons tahini paste

well incorporated.

Grated chocolate

8-ounce block chocolate 73%

Grate chocolate on a box grater to garnish. Serve as shown.