Good_Things_Magazine_AprilMay_2017

56 goodthingsmagazine.com

ENTERTAINING & INTERIORS

YUZU POSSET WITH

SESAME SHORTBREAD

Yuzu is a Japanese citrus fruit that lies somewhere between a lemon, a lime and a

mandarin. This easy recipe was my fi rst Japanese-English fusion dessert. The light

sesame shortbread is a perfect accowmpaniment to the creamy posset.

Serves 4–6

INGREDIENTS

For the posset

• 400ml double
  cream


• 135g caster sugar


• 50ml yuzu juice


• 1 tbsp fi nely grated
  mandarin or lemon
  zest, plus extra
  to serve
  For the sesame
  shortbread


• 150g unsalted
  butter, diced


• 80g golden caster
  sugar


• 170g plain fl our


• 40g extra fi ne black
  sesame powder


• pinch of salt

METHOD

1. For the posset, gently heat the cream and sugar in a large saucepan,
   stirring until all of the sugar has melted. Bring to a simmer and let the
   mixture bubble for 1 minute.


2. Turn off the heat and stir in the yuzu juice and mandarin zest.
   Divide the mixture between 4 ramekins or small bowls, and allow to
   cool to room temperature. Cover with clingfi lm and refrigerate for at
   least 3 hours, or up to 24 hours.


3. For the sesame shortbread, beat together the butter and 70g of the
   sugar in a food processor until smooth and pale. Add the fl our, black
   sesame powder and salt, then mix again until combined.


4. Tip into a 16cm x 25cm baking tray and use your hands to roughly
   spread out the mixture. Cover with clingfi lm, and smooth the surface
   until there are no wrinkles. Refrigerate for at least 30 minutes.


5. Preheat the oven to 180°C. Remove the clingfi lm from the shortbread
   and sprinkle with the remaining sugar. Bake for 20–25 minutes until the
   mixture is just fi rm in the centre when lightly pressed. Remove from the
   oven, cool completely in the tin,
   then cut into 12 thin slices. These
   will keep in an airtight container
   for up to 1 week.


6. To serve, sprinkle the top of
   each posset with extra mandarin
   or lemon zest and serve with the
   shortbread alongside.

This is a ‘must try’ sushi roll. Using so cheese adds

richness to a vegetarian roll – proof that fusion can be

very successful indeed!

Serves 4 (makes 2 rolls)

INGREDIENTS

• 2 ripe tomatoes


• 1 sheet dried nori


• 225g cooked sushi rice


• 1 tbsp black sesame seeds


• 1 tbsp toasted white sesame seeds


• 1 ripe avocado


• 60g soft cheese such as Brie or Camembert


• 1 roasted red pepper


• ½ medium cucumber, cut into sticks

METHOD

1. Bring a saucepan of water to the boil. Make a criss-cross score
   at the base of the tomatoes, add to the pan of boiling water, and
   leave for 30 seconds. Drain and rinse under cold water. Peel off
   the skins, cut each tomato into quarters, and remove the seeds.


2. Cut the nori sheet in half and place one half on a sushi mat. Wet
   both hands and press a handful of sushi rice on top, spreading it
   out in an even layer.


3. Mix the black and white sesame seeds together, then sprinkle in
   a thin line on top of the rice.


4. Cover with a sheet of clingfi lm, then place another sushi mat
   over the top. Lift and hold the entire assembly and turn it over.
   Take the sushi mat that’s now on top off.


5. Peel and remove the stone from the avocado and slice into ½cm
   slices. Arrange across the nori in a straight line with the tomatoes,
   soft cheese, red pepper and cucumber sticks.


6. Lift the end of the mat closest to you with your thumbs and
   index fi ngers. Using the sushi mat as a guide, carefully roll up
   the nori and fi llings (without the clingfi lm), securing the fi llings
   as you go, rolling towards the far side and avoiding pressing too
   fi rmly. Repeat the process with the other half of the nori sheet and
   remaining ingredients to make a second roll.


7. Slice each roll into 8 pieces and serve.

Cook Japan,

Stay Slim,

Live Longer

by Reiko

Hashimoto with

photography

by Jodi Hinds,

published by

Absolute,

RRP £25

RICH VEGETARIAN ROLL

This light dessert

makes the perfect

palate-cleansing

fi nale to an

East-West

feast.

Japan_MATT ZPCathyZP.indd 56 03/04/2017 20:38