Mandarin orange with Basil Cress and pink peppercorns, Gastronomixs

Source: Gastronomixs

Mandarin oranges and basil are a perfect combination. We have used the Basil Cress from Koppert Cress to create a syrup in order to add sweetness too. The pink peppercorns add a tingling aroma.


  • 10 madarin oranges (or tangerines/satsumas)
  • 100 g sugar
  • 100 mL water
  • 4 containers Basil Cress
  • 1 tbsp pink peppercorns

Preparation method

  • Make a sugar syrup by boiling the water and the sugar.¬†Allow to cool.
  • Cut the Basil Cress just above the container rim (keeping a few leaves aside as a garnish).
  • Add the Basil Cress to the syrup and finely puree in a blender. Strain through a sieve and collect the syrup.
  • Remove the membranes from the mandarin orange segments and divide the segments between the plates.
  • Sprinkle liberally with the syrup and a few Basil Cress leaves.
  • Sprinkle a few pink peppercorns on top.

Serving suggestions

  • Serve with components of dark chocolate.
  • Serve with vanilla ice cream or parfait.
  • Delicious in a dessert with mascarpone and pistachio sorbet.

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress