Japanese Mounjaro Dessert
A light, custard-style dessert blending the silkiness of Japanese purin with tropical fusion flavors like matcha, yuzu, and coconut. Perfect for layering, garnishing, and impressing guests at spring or summer gatherings.
Equipment
- small bowl for blooming gelatin
- saucepan to heat milk mixture
- whisk for stirring and mixing
- fine mesh sieve to strain the mixture
- ramekins or dessert glasses for serving
Ingredients
- 2 cups whole milk or mix of milk and cream
- 3 tbsp sugar (adjust to taste)
- 1.5 tsp unflavored gelatin powder or agar-agar
- 0.5 tsp vanilla bean paste or extract
- 1 pinch salt
- 0.25 cup coconut milk or cream (optional for variation)
- 2 tbsp yuzu juice or zest
- 2 tsp matcha powder (for green tea version)
- black sesame paste or crushed sesame seeds (optional)
- pureed mango or melon (optional for fruity layer)
- pistachio butter (optional for nutty twist)
Instructions
- In a small bowl, combine gelatin with 3 tbsp cold water. Let bloom for 5 minutes. If using agar-agar, skip this and add directly in next step.
- In a saucepan over medium-low heat, whisk together milk, sugar, salt, and vanilla. Heat until bubbles form at the edges (do not boil).
- Remove from heat and stir in bloomed gelatin until dissolved. If using agar-agar, simmer it in the milk mixture for 2–3 minutes.
- Divide the mixture into bowls if making different flavors. Stir in matcha, yuzu, coconut milk, or purées as desired.
- Strain each mixture through a fine mesh sieve into ramekins or glasses for a smooth finish.
- Refrigerate for at least 3 hours until set. For layered versions, chill each layer separately before adding the next.
- Before serving, garnish with red bean paste, fresh fruit, mochi, or black sesame shards.
Notes
For a dairy-free version, swap whole milk with almond, oat, or full-fat coconut milk. To layer multiple flavors, chill each layer for 1+ hour before pouring the next. Try garnishing with adzuki drizzle, sesame crunch, or edible flowers for a visual wow factor.