150g yuzu juice
1 ½ cups white sugar
- 1 ½ tsp powdered pectin
Black Sesame & Brown Butter Cookies:
1 stick unsalted butter
½ cup white sugar
1 large egg yolk
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp kosher salt
2 tbsp black sesame paste
⅓ cup yuzu jelly
Flaky sea salt to finish
To begin your jelly, combine two tablespoons of sugar with the pectin in a small bowl and set aside.
Add the rest of the sugar, plus the yuzu juice, to a small pot and bring to a boil over high heat.
Boil several minutes, stirring occasionally, then carefully ladle several spoonfuls of the syrup into the small bowl containing the pectin mixture. Stir this mixture until a smooth slurry forms, then add this into the pot. Whisk well and bring back up to a boil.
Continue to cook until a digital thermometer reads 220°F, about 4 to 5 minutes. Pour the jelly into a heatproof bowl and let cool completely. Transfer to an airtight jar and keep refrigerated until ready to use.
Now for the cookies. Melt the butter in a small pot over medium-high heat. Bring the butter up to a boil and continue to cook until the water has evaporated and the milk solids settle to the bottom of the pot, about 3 minutes. Turn the heat down to low and, swirling the pot occasionally, continue to cook until the milk solids are golden brown and the air smells nutty and rich, another 2 minutes.
Remove the brown butter from the heat and pour into a heatproof bowl, scraping the pot well to extract all the browned bits. Add the white sugar to the bowl and whisk well, about 2 minutes. Add the yolk and vanilla and whisk to combine.
Add the flour and salt and stir with a spatula until just combined. Add the black sesame paste and fold it in partially, so the dough stays streaky and striped. Chill the dough until just firm to the touch, about one hour. (If chilling longer, allow the dough to come to room temperature) first.)
When ready to bake, preheat the oven to 350°F. Line a half sheet pan with parchment paper. Portion the dough into 1 tablespoon-sized balls, rolling them with your palms until smooth and pliant. Spread the balls out on the pan at least 2 inches apart; you should be able to fit a dozen.
Press your thumb into the center of the cookie, creating a nest. Add one teaspoon of the yuzu jelly.
Transfer to the oven and bake until the edges are slightly golden and the jam is bubbling, about 16 minutes. Remove from the oven, sprinkle the tops with a little flaky sea salt, and let cool completely before eating.