Red fruits, Citra Leaves, cottage cheese sorbet, strawberry juice

At Cyril Molard of Ma Langue Sourit restaurant, we tasted desserts of apparent simplicity.


  • Red fruits
  • Citra Leaves®
  • meringues
  • grated white couverture
  • chocolate decor

For the cottage cheese sorbet ice cream:

  • 290 g of cottage cheese
  • 2 g of leaf gelatin
  • 300 g of water
  • 170 g of sugar
  • 42 g of glucose
  • 25 g of lemon juice

For the milk crumble:

  • 75 g of flour
  • 75 g of powdered milk
  • 50 g of powdered sugar
  • 100 g of melted butter

For the red fruit marinade:

  • 200 g of red fruits
  • 20 g powdered sugar
  • 2 g lemon juice
  • Citra Leaves

For the strawberry juice:

  • 600 g strawberries
  • 30 g of sugar
  • 30 g of water


For the ice cream, bring the water with the sugar and glucose to a boil, then add the soaked gelatin. Remove the pan from the heat and add the cottage cheese and lemon juice. Freeze the composition in paco or frix cups.

For the crumble, mix all dry ingredients and add the melted butter. Place on a silicone mat and bake in the oven at 110°C for 25 minutes. Mix all the marinade ingredients just before dressing.

Bring all the strawberry juice ingredients to the boil, cover with film wrap and reserve 1-hour au bain-marie. Pass the mass through a sieve and store in the refrigerator.

Decorate all components harmoniously in a deep plate, garnish with Citra Leaves®, some fresh red fruits and some chocolate decor. Grate some white couverture on the whole.


Ma Langue Sourit

1, rue de Remich, Moutfort
T. 00352/263 520 31

Recipe: Cyril Molard
Source: Pâtisserie & Desserts - 43

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