Carrot, Orange, Cottage Cheese, Atsina Cress, Kikuna Leaves

In the Grand Duchy of Luxembourg, we are impressed by the way in which the dishes find their balance on the plate.


  • 100 g of crumble
  • Atsina Cress
  • Kikuna Leaves

For the cottage cheese mousse:

  • 200 g of cottage cheese
  • 50 g of water
  • 100 g of sugar
  • 60 g of protein
  • 200 g of cream

For the carrot:

  • 8 young carrots in different colours
  • 5 dl of centrifuged carrot juice
  • 5 dl freshly squeezed orange juice

For the orange sorbet:

  • 5 dl freshly squeezed orange juice
  • 1 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 20 g corn syrup
  • 1 lime


For the mousse, prepare an Italian meringue with water, sugar and proteins and fold it through the curd cheese. Beat the cream at 3/4 and carefully fold in. Let the orange and carrot juice reduce by half, cook the different carrots and let it cool. For the sorbet ice cream, boil the orange juice with the spices and glucose, let it steep for 20 minutes, let it cool and turbine. Finish the mousse with a quenelle sorbet and a few leaves of Atsina Cress and Kikuna Leaves.



Route D ‘Arlon 262 – Strassen
T  00352 621 213 208

Recipe: Baptiste Heugens
Source: Pâtisserie & Desserts - 56

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