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Ingredients
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Granité
Yuzu Moon Mousse
Garnish
Method
Granité
Make mint-infused syrup for granité
In a small saucepan combine 1 cup water and 3 tbs granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat, add 6 mint leaves, cover and steep for 10 minutes. Strain out mint leaves and cool the syrup to room temperature.
Combine granité base
In a mixing bowl combine the cooled mint syrup with 1 cup yuzu juice and 2 tbs cachaça. Stir to combine. Taste and adjust sweetness by adding up to 1 tbs more sugar if desired, stirring until dissolved.
Freeze granité
Pour the mixture into a shallow metal or glass baking pan (an 8x8 or similar) and place in the freezer. After 45 minutes, scrape the frozen edges with a fork to create flakes. Repeat scraping every 30–45 minutes for 2.5–3 hours until the mixture is fully crystallized into light, flaky granité. Keep frozen until assembly.
Yuzu Moon Mousse
Bloom gelatin (or agar)
If using gelatin: sprinkle 1 tsp gelatin over 2 tbs cold water in a small bowl and let sit for 5 minutes to bloom. If using agar: dissolve 1 tsp agar in 2 tbs water and bring to a brief simmer in a small saucepan until agar fully dissolves; remove from heat.
Warm a portion of yuzu
Warm 1/4 cup of the 1 cup yuzu juice gently in a small saucepan (do not boil). Stir the bloomed gelatin into the warm yuzu until fully dissolved. If using agar, the dissolved agar is already incorporated. Let mixture cool slightly but remain pourable (about 2–3 minutes).
Prepare base and whip cream
In a bowl, whisk 1 cup Greek yogurt (or silken tofu) with 1 tbs sugar and 1 tsp yuzu zest until smooth. In a separate chilled bowl, whip 1 cup heavy cream (or chilled coconut cream) to soft peaks.
Assemble mousse
Slowly fold the warm yuzu-gelatin mixture into the yogurt mixture in a thin stream, whisking gently to combine so it doesn't set too quickly. Fold in the whipped cream gently until homogeneous and airy.
Chill mousse
Portion the mousse into 4 serving glasses or small bowls (about 3/4 cup each). Cover and refrigerate for at least 2 hours, or until set and slightly firm. If using agar, set at room temperature until firm, then refrigerate briefly.
Assembly & Garnish
Spoon or scrape a generous layer (about 1/3 cup) of the cachaça mint granité on top of each set mousse portion just before serving so the granité remains icy and flaky.
Garnish each serving with 1–2 fresh mint sprigs, a light sprinkle of extra yuzu zest (about 1/8 tsp per serving), and a thin yuzu or lemon slice if using.
Serve immediately so the contrast between the cold granité and the creamy mousse is preserved.