Yuzu posset with a black sesame tuile

For the posset, heat the double cream and sugar with a pinch of salt in a medium saucepan over a medium heat, stirring until the sugar has completed dissolved

Once the sugar has dissolved, bring the mixture to the boil, reduce the heat and simmer for 3 minutes, stirring occasionally to stop the mixture catching at the bottom of the pan. Remove from the heat and leave to cool for 5 minutes

Stir in the yuzu juice and the zest from 1 of the lemons then divide evenly between 4 glasses or ramekins. Set aside to cool, then tightly cover with cling film and set in the fridge for at least 4 hours, or ideally overnight

For the tuiles, combine the flour, icing sugar and black sesame seeds with a small pinch of salt in a bowl. Add the egg white and black sesame paste and whisk until combined. Whisk in the slightly cooled melted butter until you’ve reached a smooth batter consistency. Chill in the fridge for 30 minutes

Preheat the oven to 170°C

Line a baking sheet with a non-stick baking mat. Spoon teaspoons of the batter onto the mat and spread out into circles with the back of a spoon to about 10cm wide, leaving space between each one

Bake for 8 minutes, or until golden, then remove and leave on the mat to cool completely. Once cool, break into shards as desired

To serve, finely grate over the lime, orange and remaining lemon zest over the top of the possets and garnish with sesame tuile shards