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

Coating:

• 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

Custard:

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

Garnish:

• 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.

Coating:

• 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. 

Custard:

• 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