Easy Yuzu, Coconut and Black Sesame Slices
Prep. Time:
30 minutes
Baking Time:
No bake (3 hours chilling)
Total Time:
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 brittle. This easy adaptation delivers the same flavor profile: sharp floral yuzu, rich coconut, earthy black sesame throughout, and white chocolate sweetness. Paul Hollywood praised Crystelle's original because 'the yuzu is such a beautiful flavor, but then you're left with the sesame.' This version swaps the complex meringue layers for a crunchy coconut biscuit base and the laborious buttercream for a no-cook cream cheese filling—different textures, but the same harmonious flavor combination that earned that handshake.
Ingredients
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.
