Hand-beaten mascarpone, yellow peach with Shiso and hazelnut sable

Chef Sébastien from restaurant Ogst: "Small flavour bombs have to add surprising elements to my apparently austere desserts, in which the complexity is not always visible."


  • Shiso Purple
  • slices of poached peach
  • cubes of poached peach

For the mascarpone:

  • 400 g of mascarpone
  • 6 ripe yellow peaches
  • 20 g powdered sugar
  • 40 g of granulated sugar
  • 10 Shiso Leaves Purple

For the hazelnut sablé:

  • 375 g of butter
  • 410 g of sugar
  • 10 g of salt
  • 325 g of flour
  • 350 g of hazelnut

For the peach and citrus sorbet:

  • 1 l peach gravy
  • 25 cl lime juice
  • 25 cl of milk
  • 100 g stabilizer
  • 60 g of sugar


Cut the peaches small and stew them with some sugar and the Shiso Leaves Purple on low heat with a little water. Drain the mass well in a sieve and reserve the moisture.

Brown the nuts for the sablé, blend them finely and mix with the other ingredients. Spread the mass between two sheets of baking paper and freeze. Cut out rings of 5 cm diameter and bake them golden brown in the oven at 150°C.

For the sorbet, mix all ingredients and turbine. Beat the mascarpone with the powdered sugar. Spoon the mascarpone in the centre of the plate and place the sablé on top.

Garnish with the peach slices and place a quenelle of ice on top. Pour the peach juice around it and place cubes of peach and leaves of Shiso Purple in the juice.


Restaurant Ogst 

Ridder Portmansstraat 4 – Hasselt
T  0032 11 41 38 13

Recipe: Sébastien Wygaerts
Source: Pâtisserie & Desserts - 50

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