Chocolate sundae and Baby Clover Cress

Ingredients

  • 2 half balls of pink chocolate
  • 1 handful of pink muisjes (aniseeds with a sugar-coating - a traditional topping for bread in the Netherlands. Sprinkles can be used as a substitute for muisjes)
  • 1 quenelle of red berry sorbet
  • 6 strawberries
  • 1 handful of red berries
  • 200 g white chocolate
  • 200 ml cream
  • 1 tray of Baby Clover Cress

Preparation

Make the pink chocolate balls by melting pink chocolate drops in special moulds. Arrange the pink-coloured sprinkles on a plate and place half of a pink chocolate ball on top.

Scoop the red berry sorbet into the chocolate ball and decorate with Baby Clover Cress. Place the other half of the chocolate ball on top. Drizzle the strawberry coulis around the plate and finish with some red berries and Baby Clover Cress.

Pour the warm white chocolate sauce over the pink chocolate ball. This festive dessert is the perfect dish to celebrate the birth of the new Baby Clover Cress.

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