Recipes, re-invented from cooking shows
Easy Yuzu, Coconut and Black Sesame Slices
Prep. Time:
Baking Time:
Total Time:
30 minutes
No bake (3 hours chilling)
Serves:
12 slices
This simplified version captures the essence of Crystelle Pereira's Hollywood Handshake creation from GBBO Season 12 Patisserie Week—but in just 30 minutes active time instead of two days. The original featured seven components including dacquoise, joconde, Swiss meringue buttercream, and homemade b...
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Often, our recipes are complicated, to achieve "television ready" dishes. If you would like a version you can easily make at home, please just ask.
Please make me a home-friendly version and let me know when it's done.
Ingredients
FOR THE COCONUT BISCUIT BASE:
200g (7 oz) coconut biscuits (such as Sultana Coconut Rings or any coconut cookies)
75g (5 tablespoons) butter, melted
1 tablespoon black sesame seeds
FOR THE YUZU COCONUT FILLING:
300g (10.5 oz) cream cheese, softened
100ml (scant ½ cup) coconut cream (thick part from a chilled tin)
100g (3.5 oz) white chocolate, melted and cooled
3 tablespoons yuzu juice (bottled is fine)
3 tablespoons (25g) icing sugar
1 tablespoon black sesame seeds
FOR THE TOPPING:
150ml (⅔ cup) double cream
1 tablespoon icing sugar
Black sesame snaps or praline, roughly broken (shop-bought)
Extra black sesame seeds for garnish
Why buy an expensive pot when you only need a pinch? We sell tiny quantities
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Instructions
Make the Base
Line a 20cm (8-inch) square tin with baking paper, leaving overhang on two sides for easy removal.
Crush biscuits to fine crumbs using a food processor or by placing them in a bag and bashing with a rolling pin. Mix the crumbs with melted butter and black sesame seeds until evenly combined.
Press the mixture firmly and evenly into the tin base using the back of a spoon or the bottom of a measuring cup. Refrigerate while you make the filling.
Make the Filling (No Cooking Required)
Beat cream cheese in a large bowl until smooth and fluffy.
Add coconut cream, cooled melted white chocolate, yuzu juice, and icing sugar. Beat until completely combined and smooth.
Fold in black sesame seeds.
Taste the filling—the yuzu should be noticeably sharp and citrusy. Add more juice if needed to achieve a bright, floral citrus flavor.
Spread the filling evenly over the biscuit base. Smooth the top with an offset spatula or the back of a spoon. Refrigerate for at least 3 hours, or overnight for best results.
Finish and Serve
Whip double cream with icing sugar to soft peaks.
Spread or pipe the whipped cream over the chilled filling in an even layer.
Scatter with broken black sesame snaps and extra sesame seeds.
Using the paper overhang, carefully lift the whole slab out of the tin and transfer to a cutting board. Cut into 12 slices using a sharp knife, wiping the blade clean between cuts for neat edges.
Serve immediately or refrigerate until ready to serve.
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