Garden cake, Jasmine Blossom, pine sorbet

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


  • cucumber in brunoise
  • Jasmine Blossom
  • dill leaves

For the green celery mousse:

  • 200 g of green celery juice
  • 135 g of sugar
  • 335 g eggs
  • 170 g of butter
  • 2.5 g of gelatin

For the biscuit:

  • 200 g of flour
  • 200 g of sugar
  • 200 g of protein
  • 200 g of butter

For the anise meringue:

  • 100 g vanilla sugar
  • 100 g powdered sugar
  • 100 g of protein
  • 10 g of green aniseed

For the dill cream:

  • 800 g of cream
  • 1 bunch of dill
  • 10 pieces Jasmine Blossom

For the fennel jam:

  • 1 kg of fennel
  • 600 g of sugar
  • 2 lemon juice
  • 5 star anise

For the pine sorbet:

  • 1 l green apple puree
  • 122 g of glucose powder
  • 10 g stabilizer
  • 40 g invert sugar
  • 290 g of sugar
  • 1 kg of sorrel
  • 1.9 l of water
  • 80 g pine needles


Prepare an anglaise of the celery juice, sugar and yolks, add the soaked gelatin and top with the butter. Let the mass cool and fill a piping bag with it.

Mix the ingredients for the sponge cake, keep cool for 24 hours, then iron in rectangular templates and bake in the oven at 180°C for 5 minutes. Roll the biscuit around a ring and let it cool.

Beat all the ingredients for the meringue until fluffy, dry at 70°C for 2 hours and crumble. For the cream, steep the herbs and Jasmine Blossom in the warm cream and pass through a sieve.

Pour into a siphon and aerate with 2 gas cartridges. Bring all the jam ingredients to the boil and let rest for 24 hours. Then boil the mass in 2.5 hours to a jam and blender very fine.

Blend the sorrel with the water for the sorbet ice cream. Blend the apple juice with the sorrel juice and the pine needles and pass through a sieve. Prepare a syrup with the other ingredients and mix with the juice.

Leave to cool in the refrigerator for 24 hours and pour into paco or frix cups. Place a ring of biscuit on the plate and garnish half with celery mousse. Spoon some jam on top, followed by some cucumber brunoise and Jasmine Blossom.

Cover with the dill cream and sprinkle with the meringue powder. Garnish with dill sprigs and top with quenelle sorbet.


Ma Langue Sourit

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

Recipe: Cyril Molard
Source: Pâtisserie & Desserts - 43

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