Ingredients

• 400 ml Heavy cream (35% fat)
• 10 g Ceremonial matcha powder
• 50 g Black sesame paste (neri goma kuro)
• 80 g Powdered sugar
• 5 sheets Gelatin sheets
• 100 ml Whole milk
• 60 ml Fresh or concentrated yuzu juice
• 60 ml Water
• 45 g Granulated sugar
• 50 g Plain puffed rice
• 20 g Unsalted butter
• 10 g Black sesame seeds

Instructions

1. 1

   **Prepare the Yuzu Jelly:** Soak 1 gelatin sheet in cold water for 5 minutes. In a small saucepan, combine yuzu juice, water, and 30g of granulated sugar. Heat over low heat until sugar is dissolved, do not boil. Squeeze the gelatin and stir into the warm mixture until completely dissolved. Pour a thin layer into the bottom of 4 dessert glasses or cups and refrigerate for at least 30 minutes, or until set.

2. 2

   **Prepare the Black Sesame Mousse:** Soak 2 gelatin sheets in cold water. In a small saucepan, heat 50ml of whole milk until simmering, then remove from heat. Squeeze the gelatin and stir into the warm milk. In a bowl, mix black sesame paste and 40g of powdered sugar until a homogeneous paste is formed. Gradually incorporate the milk-gelatin mixture into the sesame paste.

3. 3

   In another bowl, whip 200ml of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled black sesame mixture, in several additions, to create a light mousse. Pour this mousse over the set yuzu jelly in the glasses and return to the refrigerator for 30 minutes.

4. 4

   **Prepare the Matcha Mousse:** Repeat the process for the matcha mousse. Soak the remaining 2 gelatin sheets. Heat the remaining 50ml of milk. Squeeze and stir in the gelatin. In a bowl, mix matcha powder and the remaining 40g of powdered sugar. Gradually add the warm milk-gelatin mixture to the matcha, whisking to avoid lumps. Let cool slightly.

5. 5

   Whip the remaining 200ml of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled matcha mixture. Pour this mousse over the black sesame mousse layer in the glasses and refrigerate for at least 2 hours, ideally 4 hours or overnight, until the mousses are well set.

6. 6

   **Prepare the Puffed Rice and Sesame Crumble:** In a skillet, melt the butter over medium heat. Add black sesame seeds and the remaining 15g of granulated sugar, toast lightly for 1 to 2 minutes. Stir in the puffed rice and mix well to coat. Remove from heat and let cool completely.

7. 7

   **Assembly:** Just before serving, generously sprinkle the puffed rice and sesame crumble over the top of each parfait.