Shards, things hidden, shattered and revealed

Shards, things hidden, shattered and revealed

Green Pickled Peaches
Chris Chen

Wafers in my memory have an amazing ability to crunch and shatter, and it was always deemed a tragedy if they were found broken or imperfect in some way. Assembly of this dish should follow the principle that everything lies as it falls on the plate.

For the chocolate and Coffee cream


Quantity Ingredient
50g dark chocolate, finely chopped
250ml thick cream
2 tablespoons caster sugar
2 teaspoons arm espresso coffee

For the black sesame dust

Quantity Ingredient
50g black sesame seeds
30g caster sugar

For the wafers

Quantity Ingredient
2 extra large eggs
225g caster sugar
250g plain flour
100g unsalted butter, melted
3 teaspoons vanilla sugar

For the lemon curd

Quantity Ingredient
85g unsalted butter
85g caster sugar
3 eggs, lightly beaten
3 lemons, Finely grated zest and juiced

For the black sesame puddings

Quantity Ingredient
125g ricotta
45g quark, (see glossary)
30g caster sugar
1 egg
65g condensed milk
65g lemon curd, (see above)
35g toasted black sesame seeds, roughly chopped
blueberries and raspberries, to garnish


  1. Make the chocolate and coffee cream:
  2. Put the chocolate in a large bowl. Bring the cream and sugar to the boil, stirring to dissolve the sugar. Pour over the chocolate and whisk until smooth. Add the coffee. Cool in the refrigerator for a couple of hours before use.
  3. Make the black sesame dust:
  4. Preheat the oven to 160°C. Spread the sesame seeds on a tray and bake for about 15 minutes until fragrant. Cool. Tip onto a board and chop until all the seeds are shattered. Mix with the sugar.
  5. Make the wafers:
  6. Increase the oven to 165°C. Bring a small saucepan of water to the boil. Using an electric mixer, beat the eggs and sugar together in a bowl. Set the bowl over the pan of simmering water and continue beating until the mixture is thick, frothy and light in colour. Remove from the heat. Sift the flour and fold it into the bowl along with the melted butter. The batter should be thick but slightly runny, so add some lukewarm water if required to thin it out. Cover with plastic wrap and rest in the refrigerator for an hour or so before use. Spread as thinly as possible with a palette knife on silicone mats. Bake for 6 minutes until light brown. Cool.
  7. Make the lemon curd:
  8. Heat the butter gently until just melted (but not clarified). Add the sugar and stir until dissolved. Over low heat gradually stir in the eggs, and then the lemon zest and juice. Continue to cook, stirring, until thick and smooth. Strain, cover the surface with plastic wrap to avoid a film forming and set aside.
  9. Make the black sesame puddings:
  10. Have the oven at 160°C. Butter and lightly flour five 125 ml dariole moulds or ceramic soufflé moulds. Beat the ricotta and quark in a food processor until smooth. Add the sugar and blend in, then the egg, and process well until combined. Add the condensed milk and lemon curd and blend to combine. Turn the mixture out into a bowl and fold in the sesame seeds. Spoon into the moulds and bake for 40–50 minutes until set but slightly wobbly in the middle. Turn out to serve.
  11. Assemble the dish:
  12. Using a spoon, break up the black sesame puddings into irregular pieces and arrange on serving plates. Scatter a few berries around the plates. Spoon a tablespoon or so of the chocolate and coffee cream about and sprinkle the black sesame dust in between. Sprinkle the wafers with vanilla sugar, shatter them into shards and let them fall on the plates as they will.
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