Uploaded November 2022 | Updated September 2026, 2 hours ago
Here I show you how to make a plum, black sesame & coconut vegan dessert I designed.
It's a punchy small sweet course of Sake marinated plums, with black sesame, dark chocolate and coconut which uses texture contrast to create something quite unique, striking and delicious.
I'll show you how its made as well as explaining the techniques I use and why I designed it in the way that I did.
Find the Full Recipe Bellow
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
01:38 Sake Marinated Plums
2:20 Black Sesame Puree
3:14 Caramelised Black Sesame Chocolate
3:48 Black Sesame Crisps (Butterflies)
4:27 Coconut Mousse
5:04 Liquid Nitrogen Frozen Mousse
5:36 The finished dish
Full Recipe -
Sake Marinated Plum -
Fresh Plums
50g Sake
50g Sugar
50g Lemon Juice
5g Malic Acid
Cut the plums into small even pieces. Combine the Sake, Sugar, Lemon and Magic Acid and place in a vacuum bag. Vacuum on full and allow to marinade in the fridge for at least 24 hours before using.
Black Sesame Puree -
600g Black Sesame Seeds
1200g Simple Syrup (600g Sugar to 600g Water)
10g salt
Toast the sesame seeds in the oven at at 180C for 20 mins.
Mix the toasted sesame with the simple syrup and blend well - as smooth as possible. Finally pass through a fine sieve.
Black Sesame Butterflies -
200g Black Sesame Puree
24g Isomalt
12g Cornflour
Combine the ingredients and gently bring to a simmer.
Cook for arround 5 minutes stirring well.
Cool to room temperature then spread the black sesame mix thinly on a silicon mat using a stencil if desired.
Finally place the silicon mat in a dehydrator or low oven for 24 hours to try the black sesame crisps completely. Store in an airtight container.
Caramelised Black Sesame Chocolate Pt 1
400g Black sesame seeds
240g Sugar
40g Water
Toast the seeds in the oven at 180C for 20 minutes.
Combine the sugar and water in a pan and heat this to 120C.
Remove from heat and stir the toasted black sesame seeds into the sugar.
Pour out this mix and spread on a silicon mat to cool.
Once cooled give the black sesame seeds a quick spin in a food processor to break up any clumps and to separate out the seeds.
Caramelised Black Sesame Chocolate Pt 2
200g Tempered Dark Chocolate (see my video on chocolate tempering if you are new to it).
100g Caramelised sesame seeds from above
Prepare tempered chocolate. See how here - youtu.be/7ifZSZjpoVs
Then stir the caramelised black sesame seeds into the tempered chocolate and spread as thin as possible (pressing it between two sheets of baking parchment helps here) and allow it to cool and set.
Nitro Broken Coconut Mousse
800g Coconut Milk
400g Caster Sugar
3g Salt
6g Kappa Carrageenan
3.6g Iota Carrageenan
Combine all the ingredients cold, mix well and then heat them to a simmer.
Pour the mix out into a container and let it set in the fridge.
Cut the set coconut gel into smaller pieces and then blend these very well in a blender to a silky smooth puree.
Place this puree into a cream whipper and charge with No2 - if you dont have liquid nitrogen you could use or serve this mousse now as it is.
For the final liquid nitrogen step dispense the mousse onto a chilled spoon and drop the mousse into liquid nitrogen. Once completely frozen remove the mousse and tap to break into irregular pieces.
Either use these immediately or store in the freezer.
To serve the dish layer up some marinated plum, some caramelised black sesame and dark chocolate pieces. Cover these completely with some black sesame puree. Sprinkle over some of the angular broken coconut mousse then allow the dish to come to room temperature - the coconut will keep its angular abstract look but when eaten will be completely silk smooth.
Here I show you how to make a plum, black sesame & coconut vegan dessert I designed.
It's a punchy small sweet course of Sake marinated plums, with black sesame, dark chocolate and coconut which uses texture contrast to create something quite unique, striking and delicious.
I'll show you how its made as well as explaining the techniques I use and why I designed it in the way that I did.
Find the Full Recipe Bellow
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Intro
01:38 Sake Marinated Plums
2:20 Black Sesame Puree
3:14 Caramelised Black Sesame Chocolate
3:48 Black Sesame Crisps (Butterflies)
4:27 Coconut Mousse
5:04 Liquid Nitrogen Frozen Mousse
5:36 The finished dish
Full Recipe -
Sake Marinated Plum -
Fresh Plums
50g Sake
50g Sugar
50g Lemon Juice
5g Malic Acid
Cut the plums into small even pieces. Combine the Sake, Sugar, Lemon and Magic Acid and place in a vacuum bag. Vacuum on full and allow to marinade in the fridge for at least 24 hours before using.
Black Sesame Puree -
600g Black Sesame Seeds
1200g Simple Syrup (600g Sugar to 600g Water)
10g salt
Toast the sesame seeds in the oven at at 180C for 20 mins.
Mix the toasted sesame with the simple syrup and blend well - as smooth as possible. Finally pass through a fine sieve.
Black Sesame Butterflies -
200g Black Sesame Puree
24g Isomalt
12g Cornflour
Combine the ingredients and gently bring to a simmer.
Cook for arround 5 minutes stirring well.
Cool to room temperature then spread the black sesame mix thinly on a silicon mat using a stencil if desired.
Finally place the silicon mat in a dehydrator or low oven for 24 hours to try the black sesame crisps completely. Store in an airtight container.
Caramelised Black Sesame Chocolate Pt 1
400g Black sesame seeds
240g Sugar
40g Water
Toast the seeds in the oven at 180C for 20 minutes.
Combine the sugar and water in a pan and heat this to 120C.
Remove from heat and stir the toasted black sesame seeds into the sugar.
Pour out this mix and spread on a silicon mat to cool.
Once cooled give the black sesame seeds a quick spin in a food processor to break up any clumps and to separate out the seeds.
Caramelised Black Sesame Chocolate Pt 2
200g Tempered Dark Chocolate (see my video on chocolate tempering if you are new to it).
100g Caramelised sesame seeds from above
Prepare tempered chocolate. See how here - youtu.be/7ifZSZjpoVs
Then stir the caramelised black sesame seeds into the tempered chocolate and spread as thin as possible (pressing it between two sheets of baking parchment helps here) and allow it to cool and set.
Nitro Broken Coconut Mousse
800g Coconut Milk
400g Caster Sugar
3g Salt
6g Kappa Carrageenan
3.6g Iota Carrageenan
Combine all the ingredients cold, mix well and then heat them to a simmer.
Pour the mix out into a container and let it set in the fridge.
Cut the set coconut gel into smaller pieces and then blend these very well in a blender to a silky smooth puree.
Place this puree into a cream whipper and charge with No2 - if you dont have liquid nitrogen you could use or serve this mousse now as it is.
For the final liquid nitrogen step dispense the mousse onto a chilled spoon and drop the mousse into liquid nitrogen. Once completely frozen remove the mousse and tap to break into irregular pieces.
Either use these immediately or store in the freezer.
To serve the dish layer up some marinated plum, some caramelised black sesame and dark chocolate pieces. Cover these completely with some black sesame puree. Sprinkle over some of the angular broken coconut mousse then allow the dish to come to room temperature - the coconut will keep its angular abstract look but when eaten will be completely silk smooth.
