Black Pain Perdu dessert with Seoritae and burnt vanilla sauce by Bomee Ki

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In Sollip, a Michelin-starred restaurant in London, Bomee Ki combines her native Korean culture, French techniques, and local ingredients sourced from the English countryside and surrounding orchards.

In all her creations, she tries to preserve only whatever she deems essential, whether in flavor, texture or form, as she explains in so good.. magazine 34. It is with this desire to dispense with any accessory element that she reinterprets French classics such as pain perdu.

“Our Black Pain Perdu is a refined interpretation of the classic French dessert, elevated with Korean ingredients and a striking visual identity. We incorporate Seoritae, a traditional Korean black soybean, transforming its deep, nutty flavour into a smooth ice cream and a delicate gavotte. The natural black color from Seoritae and charcoal creates a minimal, modern aesthetic that reflects the understated beauty of Korean design”.

It is a signature dessert at Sollip, this dish features her charcoal brioche soaked in a rich burnt vanilla mixture and baked to a crisp, caramelised finish with a soft, gooey center. It is served with Seoritae (Korean black bean) ice cream, caramelised pecans, and delicate Seoritae tuiles, all drizzled with burnt vanilla syrup. The recipe is exclusively available on our website.

Discover so good #34

Black Pain Perdu

Seoritae gavotte

106 g water
0.4 g salt
20 g butter
14 g icing sugar
10 g flour T55
30 g egg whites
17 g Seoritae powder
1 g charcoal powder

Boil the water, then add the salt and butter. Pour the sieved powder into the egg whites and mix until combined. Gradually add the hot liquid to the paste and whisk until smooth. Cook the batter over a Bain-Marie until it thickens into a smooth, glossy paste. Spread it evenly in a thin layer on a lightly greased tray. Bake in the oven at 180°C for 12 minutes.

Seoritae ice cream

(Ingredients for 30 portions)

500 g milk
180 g cooked Seoritae
1 g salt
120 g sugar
34 g atomised glucose
2 g stabiliser
30 g egg yolk

Mix the milk and cooked Seoritae together. In the Thermomix, add the remaining ingredients and blend at speed 6, 83°C for 5 minutes. Pass the mixture through a fine sieve, cool it down in an ice bath, and refrigerate overnight. Transfer the mixture to a Pacojet container and freeze it.

Pain Perdu mixture

(Ingredients for 10 portions)

150 g milk
150 g double cream
28 g sugar
92 g eggs
6 g burnt vanilla powder

Mix all the ingredients until smooth and fully combined.

Burnt vanilla sauce

(Ingredients for 10 portions)

100 g water
40 g cane sugar
5 g burnt vanilla powder
1 g xanthan

Mix all the dry ingredients well. Place them in a pot and bring to a boil until fully melted. Blend the mixture with a hand blender until smooth. Pass it through a fine sieve.

Pecan grain

(Ingredients for 24 portions)

100 g pecan
28 g sugar
5 g butter
0.5 g salt

Cut the pecan nuts into small pieces. Bake in the oven at 160°C for 5 minutes. On the side, make a caramel in a pot over medium heat. Add the butter and salt then mix it well. Stir in the chopped pecans and coat them evenly in the caramel. Cook briefly until they have a nice crunch and flavor. Set aside to cool completely.

Charcoal brioche

(Ingredients for 24 portions)

83 g eggs
55 g milk
50 g sugar
10 g yeast
252 g flour T55
3 g charcoal powder
108 g butter
5 g salt

In a dough mixer, combine eggs, milk, sugar and yeast. Add T55 and charcoal powder. Mix with a dough hook for 2 minutes on low speed. Increase to medium speed and knead for 8 minutes. Add the chilled butter over 3 times. Add the salt at the end. Once the dough has a nice gluten, cover and leave at room temperature for about one hour.

Knock back the dough to release gas and fold in 3part. Chill in the fridge overnight. The following day, shape and prove it in a cylinder mold at 25 degrees with 65% humidity for 3 hours. Bake at 170ºC for 30 minutes.

Slice it into 2.5 cm and let them dry overnight. Soak the dried slices in the custard until fully absorbed. Heat a pan over medium heat and add clarified butter. Coat the bread with sugar and cook it until golden brown on both sides. Then, bake it in the oven for 3 minutes at 180 degrees.