Sarah Osborn

When a customer sees ingredients and terms like “black sesame,” “semifreddo” or “feuilletine” on a dessert menu, they may wonder exactly what they’re getting into. But describe the dish as “adult peanut butter and jelly”? That’s something they understand and immediately want to order. “I think it is the unexpected nostalgia that makes the Black Sesame Semifreddo a success,” says Sarah Osborn, pastry chef of Sado, a sushi-centric concept with a serious dessert program. “Once they taste all the components together, they get that little flashback to PB&J sandwiches they had as kids, and it hopefully sparks a little joy.”

For Osborn’s unconventional riff on the classic combination, she starts with a black sesame semifreddo made with neri goma (roasted sesame paste) for a rich, creamy flavor and texture. The dessert is perched on a matcha-feuilletine crust. That sophisticated centerpiece is plated over a pool of tart blackberry reduction to cut through the rich semifreddo. It’s finished with a crumble of the matcha feuilletine plus a sprinkle of candied white sesame seeds. “This is consistently one of the top-selling desserts on the menu and has been praised by guests as a perfect end to their meal,” says Osborn.

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