Minami Dessert Platter Recipe

Bloom gelatin

Sprinkle 1.5 tsp gelatin over 2 tbs cold water in a small bowl; let sit 5 minutes to bloom.

Heat dairy and sugar

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream and 1.5 tbs sugar. Warm over medium heat until just simmering (small bubbles at edge), do not boil.

Dissolve matcha

In a small cup, whisk 2 tsp matcha with 1–2 tbs of the warm milk mixture into a smooth paste to avoid lumps, then whisk back into the saucepan.

Add gelatin and flavor

Remove pan from heat, whisk in the bloomed gelatin until fully dissolved, then stir in 1/2 tsp vanilla extract. Taste and adjust sweetness if needed.

Strain and set

Pass the mixture through a fine mesh sieve into a measuring cup to remove any lumps. Pour into 4 small serving molds or ramekins (about 3–4 oz each). Chill in refrigerator at least 3 hours, preferably 4, until set.

Prepare crust

Combine 1/2 cup graham cracker crumbs with 2 tbs melted butter until moistened. Press about 1–1.5 tbs of the crumb mixture into the bottom of 4 mini tart molds or silicone molds to form a compact base. Chill while preparing filling.

Make filling

In a bowl, beat 6 oz softened cream cheese until smooth. Add 3 tbs powdered sugar, 1.5 tbs yuzu juice and 1/2 tsp yuzu or lemon zest; mix until well combined. Fold in 1/2 cup whipped cream gently until light and airy.

Assemble and chill

Pipe or spoon the yuzu cheesecake filling over the chilled crusts, smoothing the tops. Chill in refrigerator at least 1.5–2 hours to firm. Before serving, garnish with a small yuzu segment or thin lemon slice and a mint leaf.

Make custard base

Whisk together 1 egg yolk and 3 tbs sugar until pale. In a small saucepan heat 1/2 cup whole milk and 1/2 cup heavy cream with 0.125 tsp salt until steaming (do not boil). Temper the yolk by slowly pouring about 1/4 cup of the hot milk into the yolk while whisking, then pour the yolk mixture back into the saucepan.

Cook custard

Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170–175°F or when it reaches a light custard consistency). Do not let it curdle.

Add sesame

Remove from heat and whisk in 2 tbs black sesame paste (or 2 tbs finely toasted ground black sesame). Taste and adjust sweetness. Cool briefly, then chill thoroughly in refrigerator (2 hours) before churning.

Churn and freeze

Churn in an ice cream maker according to manufacturer instructions until soft-set, then transfer to a container and freeze at least 2 hours to firm. If you don't have an ice cream maker, freeze in a shallow container, stirring every 30 minutes until creamy and set.

Prepare work surface

Lightly dust a clean work surface with 1/4 cup cornstarch or potato starch. Have 4 portions (about 1 tbs each) of sweet red bean paste ready.

Make mochi dough

In a microwave-safe bowl, mix 1/2 cup mochiko with 2 tbs granulated sugar. Gradually whisk in 1/2 cup water until smooth and lump-free.

Cook mochi

Cover the bowl with plastic wrap leaving a small vent. Microwave on high for 1 minute; remove and stir vigorously with a wet spatula. Cover and microwave another 30–40 seconds until the dough is glossy and slightly translucent. Alternatively, steam the mixture for 12–15 minutes until translucent.

Dust and divide

Generously dust the mochi with starch. Turn onto the prepared surface (be careful, it's hot) and flatten to about 1/4 inch thickness. Divide into 4 equal pieces using a starch-dusted knife or bench scraper.

Fill mochi

Place one portion of anko (about 1 tbs) in the center of each mochi piece. Pull the edges of the mochi together to enclose the filling, pinching to seal. Dust off excess starch and shape into a neat ball. Let cool to room temperature.

Assemble the platter by placing one matcha panna cotta, one yuzu cheesecake bite, one scoop of black sesame ice cream (use a small scoop or quenelle), and one mochi with anko on each dessert plate or shared platter.

Garnish each panna cotta with a light dusting of matcha (optional) and a mint leaf. Sprinkle a few toasted sesame seeds over the black sesame ice cream. Add a yuzu segment beside the cheesecake and a small piece of edible gold leaf to one item for elegance, if using.

Serve immediately for best texture: ice cream cold and firm, panna cotta chilled, cheesecake chilled, mochi at room temperature. Provide small dessert spoons and forks.