1. Mix the lemon juice with the mineral water(1) and CustH and bring it to a boil, constantly mixing it.

2. Take it off the heat and put it in a measuring jug. Blend it intensely with the Natem and the black sesame paste until homogenous. Pour it into a wide bowl (where the mixture will be finished).

3. Blend Mxsf with the mineral water (2) in another container.

4. Pour into the bowl of a stand mixer and make it foam with the whisk attachment.

5. When it is half-whipped, add in the sugar in three times.

6. Preheat the oven to 150ºC (300ºF).

7. Add ¼ of the whipped mixture to the black sesame and lemon mixture energetically.

8. Put the remaining whipped mixture in three times, taking care not to lose too much air.

9. Put the mixture into a pipping bag and pipe it into soufflé molds, previously greased and sugared, until it reaches the surface. Smooth it out with a spatulina and clean the borders.

10. Cook for 12 minutes (or until the soufflé has grown).

11. Serve.