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Sencha Green Tea & Yuzu Posset with Sesame Tuile

By • Updated September 2026
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This elegant, no-bake posset marries the grassy, umami-rich character of sencha green tea with the tart citrus brightness of yuzu juice. Unlike custards that require a bain-marie or careful tempering, possets set purely through the acid-and-cream reaction—no gelatine, no eggs—making them one of the easiest impressive desserts you can make. The key is gentle, controlled heating in a good milk pan: its shallow profile and even heat distribution let you infuse the cream with Japanese green tea without scorching, ensuring a silky texture and no bitterness.

Yuzu juice brings a fragrant, floral acidity that complements sencha's vegetal notes beautifully—if you can't find fresh yuzu, bottled yuzu juice (available in most Asian supermarkets) works perfectly, or substitute half lemon, half lime for a similar citrus punch. The crisp sesame tuiles add textural contrast and a toasted, nutty finish that echoes the tea's umami depth. Serve chilled in small glasses or ramekins for a dessert that looks restaurant-smart but takes less than 20 minutes of active work.

Sencha Green Tea & Yuzu Posset with Sesame Tuile
Prep Time15 mins
Cook Time10 mins
Servings4 possets
DifficultyEasy

Ingredients

  • 2 tbsp sencha green tea leaves (loose leaf, not powdered)
  • 500 ml double cream
  • 100 g caster sugar
  • 60 ml yuzu juice (bottled or fresh; see notes for substitutes)
  • 2 tbsp white sesame seeds
  • 25 g unsalted butter, melted
  • 40 g caster sugar (for tuiles)
  • 1 egg white
  • 25 g plain flour
Nutrition per serving:
Calories: 485
Fat: 42g
Sugar: 28g
Protein: 3g

Instructions

1
Infuse the cream: Pour the double cream into a milk pan and add the sencha leaves and 100 g caster sugar. Place over a medium-low heat and bring to a gentle simmer, stirring occasionally. Once simmering, remove from the heat immediately, cover, and let steep for 8–10 minutes. The shallow pan ensures even heating and prevents bitterness from over-extraction.
2
Strain & add yuzu: Strain the infused cream through a fine-mesh sieve into a jug, pressing gently on the leaves to extract maximum flavour. Discard the leaves. Stir in the yuzu juice—the cream will thicken slightly as the acid begins to work. Pour into four small glasses or ramekins (about 120 ml each).
3
Chill to set: Cover each posset with cling film (or place on a tray and tent with foil) and refrigerate for at least 3 hours, or until firmly set. The possets can be made a day ahead.
4
Make the tuiles: Preheat your oven to 180 °C (160 °C fan). In a small bowl, whisk together the egg white, 40 g caster sugar, melted butter, and plain flour until smooth. Stir in the sesame seeds. Line a baking tray with parchment and drop teaspoons of batter, spacing them well apart. Use the back of a spoon to spread each into a thin disc (about 7 cm).
5
Bake: Bake for 6–8 minutes until golden at the edges. Remove and let cool on the tray for 1 minute, then carefully lift onto a wire rack. They will crisp as they cool. If you want curved tuiles, drape them over a rolling pin while still warm.
6
Serve: Uncover the chilled possets and serve each with one or two sesame tuiles on the side. For an elegant finish, garnish with a thin strip of yuzu zest or a light dusting of sencha powder (optional).

🫖 Equipment You'll Need

A good milk pan (also called a saucepan with a pouring lip) is essential for possets, custards and gentle tea infusions. Its wide, shallow design promotes even heat distribution, so your cream heats uniformly without hot spots that can scorch delicate Japanese green tea leaves or cause the dairy to split. The pouring lip also makes transferring hot, infused cream neat and safe—no drips, no waste.

See our milk pan picks →

Expert Tip: No Yuzu?

Yuzu juice can be tricky to source fresh in the UK. Bottled yuzu juice (Waitrose, Japan Centre, or Amazon) is reliable and shelf-stable. Alternatively, use 40 ml fresh lemon juice plus 20 ml fresh lime juice for a similarly bright, complex citrus note—it won't taste identical, but the posset will still set beautifully and taste delicious.

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