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Crémeux of Ghoa Cress

A delicious crémeux with the surprisingly soft taste of coriander and citrus with coconut. Perfect for summer desserts. 

Cresses are freshly sprouted plants of 100% natural, aromatic plants. They offer an intensity of flavor and aroma that only occurs in young plants. As a chef you can use Cress to intensify the taste, smell and presentation of your dishes. And the possibilities go far beyond just garnishing, as this component demonstrates.

Recipe makes 1430 grams.

Allergens & dietary requirements

  • Egg
  • Cow's milk
  • Lactose


  • 215 egg yolk
  • 160 sugar
  • 635 whipping cream
  • 360 coconut coulis
  • 90 lime coulis
  • 10 lime leaves
  • 60 Ghoa Cress, Koppert Cress
  • 18 gelatin leaves, soaked in cold water

Preparation method

  • Whisk the egg yolk and sugar together until white in a planetary mixer. 
  • Heat the cream, lime leaf, coconut, and lime coulis, and let it infuse for 20 minutes. 
  • Dissolve the soaked gelatin in the heated cream mixture. 
  • Now, place the Ghoa Cress and the cream mixture in a thermoblender and blend at full speed for 1 minute. 
  • Pass the mixture through a fine sieve. 
  • Add the cream mixture to the egg yolk base and quickly but carefully mix it together to form a smooth crémeux. 
  • Pour the crémeux into a mold, or for a pipeable crémeux, into a suitable container. 
  • If you opt for a pipeable crémeux:
  • Cool the mixture completely.
  • Stir the mixture with a whisk until it reaches a creamy consistency once it's fully gelled.
  • Store it in a piping bag in the refrigerator. 
  • If you choose a molded crémeux:
  • Freeze the mold with the crémeux, preferably in a shock freezer.
  • Unmold and store it in the freezer.
  • Remove the crémeux from the freezer and allow it to thaw before use.

Serving suggestions

  • Delicious in a dessert with components of pineapple, coconut and passion fruit. 
  • Combines well with components of green apple, shiso and mango. 
  • Perfect with white chocolate, yuzu and cashew nut.