Christopher Kostows Yogurt Black Sesame Shiso

Christopher Kostow’s Yogurt Black Sesame Shiso

Christopher Kostows Yogurt Black Sesame Shiso

Cook like a 3 Michelin star chef with this stunning recipe for Yogurt Black Sesame Shiso. World renowned chef Christopher Kostow is doing insanely good things in the kitchen at The Restaurant at Meadowood in Napa Valley. Making his Michelin stars available in your kitchen, here is just a glimpse of what he can do.



Serves 15


whipped yogurt

100 grams | cream

3 each | silver gelatin, bloomed

800 grams | 3 ¼ cups cultured yogurt

black sesame rocks

265 grams | 1 1/3 cup sugar

100 grams | ½ cup water

465 grams | 3 ¼ cup black sesame

50 grams | ¼ cup buckwheat

10 grams |1 tablespoon perilla seeds

umeboshi puree

275 grams | 1 ¼ cups umeboshi plums, pitted

stone fruit blossoms

river rocks

shiso salt

red and green shiso, chiffonade

For the whipped yogurt:


Place the cream in a small pot. Add the bloomed gelatin, being careful to wring out any excess liquid from the gelatin. Melt the gelatin by slightly warming the cream. In a blender combine the warmed cream and yogurt. Mix on high for 1 minute then pour into a bowl over an ice bath. Stir until cold and add to a stand mixer. Using a whip attachment, mix until the yogurt doubles in volume. Place approximately two spoonfuls of yogurt into the bottom of the serving bowl. Refrigerate for at least 2 hours.


For the black sesame rocks:

Combine the sugar and water in a pot. On low heat, cook until the sugar reaches 239°F (115°C). Using a wooden spoon, add the black sesame seeds, buckwheat and perilla seeds. Mix quickly to aid in crystallizing the sugar.

Transfer to a clean pot and continue to cook, mixing constantly. As the sugar begins to caramelize, continually mix to re-distribute the melted sugar. Once all of the sugar has melted completely, turn out onto a silicon baking mat. Break up into small pieces and allow to cool at room temperature. Store in a cool dry container.


For the umeboshi puree:

Put the umeboshi into a blender. Mix on high for 3 minutes. strain through a chinois using a ladle. Cool in an ice bath and fill a squeeze bottle. Store in the refrigerator.


To serve:

Arrange the river rocks and stone fruit blossoms in a large bowl. Set the bowl of yogurt on top of the rocks. Place dots of the umeboshi puree and a light dusting of shiso salt on the surface of the yogurt. Break the black sesame rocks into small clusters and add 4 or 5 pieces on the yogurt. Lay the shiso chiffonade in a loose nest on top and serve.


Originally created for: FOUR Magazine