Key of Love

At Maurits van der Vooren of restaurant Latour (*) we are treated to refined desserts, full of taste and controlled creativity.


  • cherry meringue
  • gel of cherry
  • vanilla cream
  • Bean Blossom
  • Paztizz Tops®
  • cream of champagne

For the vanilla crèmeux:

  • 300 g white couverture
  • 125 g of milk
  • 5 leaves of gelatin
  • 2 vanilla pods
  • 100 g egg yolk
  • 50 g of protein
  • 20 g of sugar
  • 500 g of cream

For the crèmeux of cherries:

  • 640 g cherry coulis
  • 200 g egg yolk
  • 175 g of protein
  • 200 g of sugar
  • 50 g of cherry syrup
  • 325 g of butter
  • 225 g mascarpone
  • 15 leaves of gelatin

For the vanilla ice cream:

  • 700 g of milk
  • 400 g of cream
  • 400 g of sugar
  • 320 g egg yolk
  • 4 vanilla pods

For the cherry ice cream:

  • 550 g cherry coulis
  • 50 g of glucose
  • 20 g invert sugar
  • 100 g of sugar
  • 270 g of water

For the cherry sauce:

  • 50 g of water
  • 50 g of sugar
  • 400 g cherry coulis
  • 1.4 g xantana

For the white chocolate mousse:

  • 540 g white couverture
  • 270 g of protein
  • 750 g of whipped cream
  • 400 g of sugar
  • 500 g mascarpone

For the chibouste of cherries:

  • 5.5 g of gelatin powder
  • 28 g of cold water
  • 65 g egg yolk
  • 25 g of sugar
  • 10 g of cream powder
  • 110 g cherry coulis
  • 40 g of lime juice
  • 160 g of protein
  • 60 g powdered sugar
  • 70 g of lumpy cream

For the gold layer:

  • 200 g Ivoire white couverture
  • 80 g cocoa butter
  • gold powder


For the vanilla crèmeux, make an anglaise of the milk, cream, yolk, vanilla and white couverture in the thermo blender. Allow to cool, beat the egg whites lightly with the sugar and fold it under the vanilla composition.

Fill the mass into ring shapes. Make the cherry crèmeux in the same way and fill it in ring shapes of the same size.

For the ice cream, infuse the cut open vanilla pods into the warm milk for 2 hours, then make the composition with the remaining ingredients and turbine.

For the cherry ice cream, bring all the ingredients to a boil, cool and turbine. For the sauce, bring water, sugar and coulis to a boil, tie with the xantana, pass through a sieve and reserve cool.

For the mousse, melt the couverture, beat the egg white lightly with some of the sugar, beat the mascarpone with the remaining part of the sugar and assemble all components into a mousse.

Fill the mousse in spheres and freeze. For the chibouste, dissolve the gelatin in cold water. Make an anglaise of the yolk, sugar, cream powder, cherry coulis and lime juice, dissolve the gelatin and let it cool.

Beat the egg whites lightly with the powdered sugar and spatula with the cream under the cherry composition. Fill in spheres and freeze. Melt the white couverture and the cocoa butter, colour with gold powder and cover the key shape with this mass.

Fill the key with the cream of champagne and enclose with the golden chocolate.

Place 2 half-ring shapes of vanilla and cherry crèmeux in a circle on the plate, place the key on it, place a small quenelle on the edge of each ball of ice and garnish with the other components.

Add the cherry sauce in the centre of the ring and apply the Koppert Cress specialties.


Latour Restaurant

Koningin Astrid Boulevard 5 – Noordwijk aan Zee
T  0031 71 365 11239

Recipe: Maurits van der Vooren
Source: Pâtisserie & Desserts - 46


In memoriam (10 October 1983 - 23 March 2021)
As a lasting memory of an inspiring collaboration.

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