Peach, blackberry, egg shell and Sechuan Buttons


Blackberry - yolk:

  • 100g blackberries
  • 10g sugar
  • 1 sheet gelatine
  • 1 package of Sechuan Buttons

Peach mousse:

  • 150g peach puree
  • 3 mint leaves
  • squeeze of ½ lemon
  • 3 spoons of apricot compote
  • 120ml double creme
  • 3 tbsp greek yoghurt
  • 1 tbsp sugar
  • 2½ sheets of gelatine


  • 1 cup white chocolate
  • 1 tbsp cocoa butter
  • powdered chocolate
  • red food colouring

Streusel  (all in cup measurement):

  • ⅓ light brown sugar
  • ⅓ sugar
  • ½ plain flour
  • ⅓ butter
  • ⅓ teaspoon of cinnamon


  • 100 ml cream
  • 100ml milk
  • 50g sugar
  • ½ tablespoon of cornflour
  • 2 egg yolks
  • 2 vanilla beans


  • chocolate shards
  • cherry
  • peach
  • mint leaves or edible flowers


Blackberry - yolk:

  • Cook berries and sugar until it's a little thicker. 
  • Add gelatine, blitz and pass through sieve, add all yellow part of the Sechuan Buttons and blitz again.
  • Transfer in semi sphere molds and freeze overnight until you need them.
  • Put 2 semi spheres together and secure with a toothpick. Put back into the freezer.

Peach mousse:

  • Blanch 4 peaches, peel them and put them in blitzer with mint leaves, apricot compote, lemon juice, sugar and blitz to smooth puree.
  • Pass it through a sieve into a saucepan, warm up mixture and mix in gelatine softened in water.
  • Whisk cream to soft peak, add yogurt and incorporate, fold together cold peach mixture and cream mixture.
  • Fill the silicon egg shape mold half way with mixture and put in freezer for 30 minutes.
  • After 30 minutes pull out of freezer, place blackberry sphere in middle of mold and fill up with remaining peach mousse.
  • Freeze overnight.


  • Melt chocolate and cocoa butter over bain marie and let cool to 30°C.
  • Unmold eggs and dip them in chocolate mixture and swirl them so they are coated all equally.
  • Immediately dust them with chocolate powder to achieve real egg shell look.
  • Option 2: swirl a little bit of red food colouring in the chocolate mixture to make it look like marble. Immediately dip egg in to it and swirl to achieve marble effect - you can use any colour not just red. 

Streusel (all in cup measurement):

  • Mix all ingredients together to achieve crumble spread it on silicone mat and bake at 180°C for about 10 minutes.
  • Let it cool down and break crumble by hand. 


  • Scrape vanilla seeds to milk and cream mixture and heat on stove.
  • In the meantime, whisk egg yolks sugar and corn flour until increase little volume.
  • Pour over milk mixture and whisk.
  • Put it back on stove and cook until thickness do not pass 80°C. 

Recipe: Peter Zemla

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