Black Sesame Panna Cotta with Yuzu Gel and Matcha Shortbread

For the black sesame panna cotta: In a spice grinder or food processor, grind 1/3 cup toasted black sesame seeds until they form a fine powder with some oil releasing.

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, and the scraped vanilla bean seeds along with the pod. Heat over medium heat until it just begins to simmer, stirring occasionally.

Remove from heat and add the ground black sesame paste. Whisk thoroughly to combine and let steep for 15 minutes.

Meanwhile, sprinkle 2 tablespoons gelatin over 1/4 cup cold water in a small bowl and let bloom for 5 minutes.

Reheat the cream mixture until just warm (not boiling). Remove the vanilla pod and strain through a fine-mesh sieve into a clean container.

Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved.

Divide the mixture evenly among 8 serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.

For the yuzu gel: In a small saucepan, combine 1/2 cup yuzu juice with 3 tablespoons honey and bring to a simmer over medium heat.

Sprinkle 1 teaspoon agar agar powder over the mixture while whisking continuously. Bring to a boil and simmer for 2 minutes to ensure the agar is fully activated.

Pour the mixture into a shallow container and refrigerate for about 30 minutes until set.

Once set, use a blender or food processor to blend the gel until smooth. Transfer to a piping bag or squeeze bottle and refrigerate until ready to use.

For the matcha shortbread: Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.

In a food processor, combine 1 1/2 cups all-purpose flour, 2 tablespoons matcha powder, 1/2 cup confectioners' sugar, and 1/4 teaspoon salt. Pulse to combine.

Add 3/4 cup cold cubed butter and pulse until the mixture resembles coarse crumbs.

Add 1 egg yolk and pulse just until the dough comes together.

Turn the dough onto a lightly floured surface and form into a disk. Roll out to 1/4-inch thickness.

Cut into desired shapes (rectangles or squares work well) and place on the prepared baking sheet.

Bake for 12-15 minutes until the edges are just beginning to turn golden. Allow to cool completely on a wire rack.

To assemble: Pipe or spoon the yuzu gel on top of each set panna cotta.

Garnish with black sesame seeds and place a matcha shortbread cookie alongside or partially inserted into each panna cotta.

If using, add an edible flower for an elegant presentation. Serve chilled.