Mandarin and sassafras

Grischa Herbig, chef of La Societé: "The cresses of Koppert Cress allow you to add nuances to your dishes. Sometimes refined and subtle, they always leave an unmistakable impression."


  • cut out slices of mandarin
  • Apple Blossom
  • biscuit of pine nuts

For the ball of sugar:

  • 1 kg of isomalt
  • 100 g of water
  • gold powder
  • tangerine brilliant

For sassafras milk:

  • 500 g of milk
  • 20 g vanilla sugar
  • 40 g sassafras

For the sassafras espuma:

  • 150 opalys couverture
  • 200 g sassafras milk
  • 20 g vanilla sugar
  • 20 g of honey
  • 25 g of protein
  • 100 g sassafras cream
  • 20 g pro espuma fred

For the buckwheat dough:

  • 300 g of water
  • 75 g buckwheat flour
  • 25 g of butter
  • 30 g vanilla sugar
  • 2 g of salt
  • 10 g malt extract
  • 1/2 g of ground cinnamon blossom

For the candied sage leaves:

  • sage leaves
  • sugar water

For the flat cheese:

  • 300 g flat cheese
  • 100 g of maple syrup

For the opalys crumble:

  • 100 g opalys couverture
  • 50 g pine nuts
  • 50 g parsley crumble

For the parsley crumble:

  • 375 g of flour
  • 250 g cubes of butter
  • 200 g of chlorophyll
  • 7 g of salt
  • 30 g egg yolk
  • 30 g of powdered sugar

For the gravy:

  • 900 g of root beer
  • 30 g of angostura
  • 150 g of lime juice
  • 30 g of malt vinegar
  • 90 g sassafras
  • 60 g vanilla sugar
  • 6 g of charcoal powder
  • 3 g of green tea powder

For the whey and nut butter malto:

  • 50 g of maltodextrin
  • 20 g vanilla sugar
  • 1 g of ascorbic acid
  • 40 g nut butter
  • grater of 2 mandarins

For the granite of whey:

  • 500 g curd 20%
  • juice of 2 lemons
  • vanilla sugar
  • gelatin
  • malto

For the mandarin sorbet:

  • 510 g of mandarin juice
  • 14 g of tangerine liqueur,
  • 54 g of sugar
  • 12 g vanilla sugar
  • 75 g of glucose powder
  • 4 g stabilizer
  • 17 g invert sugar
  • 200 g of water


For the ball, heat the sugar and water to 165°C, dissolve the dyes in a little water and add to the sugar mass. Process the sugar mass and blow balls with a pump.

Cut out a small opening with a hotplug. Mix the ingredients of the sassafras milk, boil lightly, infuse with the lid covered and then pass through a sieve.

Mix all the ingredients for the espuma, fill a siphon and aerate with two cartridges. Mix all the ingredients for the buckwheat dough, roll out thinly, cut out and bake in the oven at 180°C.

Crumble once cooled. Cut the sage leaves, blanch them, dip in sugar water and let dry. Rinse the flat cheese well, mix with the maple syrup and vacuum.

For the crumble, let the opalys caramelize in the oven, brown the pine nuts, chop the opalys and pine nuts and mix with the parsley crumble.

For the crumble, mix all ingredients into small rocks and bake them in the oven at 170°C for 11 minutes. Vacuum all the ingredients for the gravy and reserve. Mix 300 g of gravy with 2.2 g of guarzoon before use.

For the malto, mix the malt powder, vitamin C (ascorbic acid) and vanilla sugar in the thermo blender. Slowly pour in the nut butter and finally add the tangerine grater.

Freeze immediately in an airtight container. For the granite of whey, mix the cottage cheese with the juice of 2 lemons. Heat the mass au bain-marie and hang in a cloth. Reserve the whey.

Mix 200 grams of whey with 1.5 leaves of gelatin and 10 grams of vanilla sugar. For the granité, mix 1 part malto with 2 parts whey mass. Dissolve the invert sugar in the water, mix all ingredients and let it rest overnight.

Freeze in frix or paco cups. Place a quenelle of ice cream on the opalys crumble, fill the sugar ball with the espuma and dress all the components on the plate. Garnish with the Apple Blossom.


La Societé

Kyffhäuserstraße 53 – 50674 Köln, Duitsland
T 0049 221 232 464

Recipe: Grischa Herbig
Source: Pâtisserie & Desserts - 53


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