Desserts
Matcha & Black Sesame Parfait
Layers of ceremonial-grade matcha cream, black sesame praline, and house-made mochi — an elemental Japanese dessert that is both grounding and ethereal.
Method
- 1
Sift matcha and icing sugar together. Whip chilled cream to soft peaks, then fold in the matcha-sugar mixture in two additions. Refrigerate.
- 2
For praline: melt sugar in a dry pan without stirring until amber. Stir in black sesame paste quickly, pour onto parchment, and cool completely. Blitz to a coarse crumble.
- 3
Prepare mochi according to your preferred method. Cool, coat in kinako (roasted soybean flour), and cut into 2cm pieces.
- 4
To assemble: layer matcha cream, sesame praline crumble, and mochi in chilled glasses or bowls.
- 5
Finish with a small quenelle of azuki paste and a dusting of matcha. Serve immediately.
