Magnum of three varieties of cress


  • 2405 grams of whole milk
  • 465 grams of whipped cream
  • 472 grams of granulated sugar
  • 140 grams of dextrose
  • 18 grams of binder
  • 2 cups of Aclla Cress
  • 2 cups of Atsina Cress
  • 1 cup of Sea Fennel


  • Heat the milk and cream to 40 degrees. Meanwhile, mix the sugar with the dextrose and the binder.
  • Now add this to the warm dairy and heat to 85 degrees.
  • Now cool back to 4 degrees and add the cress. Rotate with a hand blender or turbo mixer. Let it rest.
  • Turn to ice, pipe into the mould and place the sticks. Freeze and take them out of the mould. 
  • Spray with green chocolate and decorate with cress.

Recipe: Hidde de Brabander

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