Instructions
- 1
Press sesame shortbread base into ring. Freeze.
- 2
Yuzu insert: cook yolks, yuzu juice and sugar until thick. Add butter and gelatin. Strain. Freeze in insert mold.
- 3
Black sesame mousse: warm cream with sugar, whisk in black sesame paste and gelatin. Cool to 25°C. Fold in whipped cream.
- 4
Assemble: pour mousse. Place frozen yuzu insert. Freeze 8 hours.
- 5
Black glaze: heat sesame paste with water and gelatin. Add black coloring generously. Cool to 32°C.
- 6
Unmold and glaze. Refrigerate 3 hours.
- 7
Decorate with toasted white sesame, gold leaf and yuzu zest.
- 8
Serve in thin slices — very rich.
Baker's Tip
Black sesame paste is intensely flavored — a little goes a long way. Taste the mousse before adding gelatin and adjust sweetness if needed. The paste itself is unsweetened and quite bitter; balance with extra sugar to taste.
Frequently Asked Questions
What does yuzu taste like and what can I substitute?
Yuzu is a Japanese citrus with a flavor between grapefruit, lemon and mandarin — tart, fragrant and floral. Substitute with 2/3 Meyer lemon juice and 1/3 grapefruit juice for a similar effect. Pure yuzu juice is available frozen at Japanese grocery stores and online.
Where do I find black sesame paste?
Asian grocery stores carry black sesame paste (labeled kuro neri goma in Japanese). It has a texture like peanut butter and a rich nutty, slightly bitter flavor. Substitute by blending toasted black sesame seeds with a tablespoon of neutral oil until completely smooth.
How do I get the glaze truly black?
The sesame paste naturally darkens the glaze to a dark charcoal. To achieve true black, add black gel food coloring (not liquid) — start with 1 teaspoon and add more as needed. The color appears darker once set and chilled, so judge the final color after the glaze has fully cooled.
Can I make this less bitter?
Black sesame has a pleasant bitterness that balances the sweet mousse. To reduce it, use half black sesame paste and half tahini (which is milder). Adding 1/4 teaspoon of vanilla extract also softens the bitter edge without changing the sesame flavor.
About This Recipe
A dramatic Japanese-inspired entremet with a nutty black sesame mousse, bright yuzu citrus insert, and a glossy charcoal black glaze. The color contrast of black exterior opening to reveal grey mousse and sunshine yellow curd is breathtaking.
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