Cornabria Blossom, Atsina Cress and praline with cocoa sand

Marcel Fischer's desserts at the Masters restaurant seem apparently simple in terms of recipes, but the desserts are given a distinct signature due to the intellectual use of the cresses.


  • Cornabria Blossom®
  • tuile
  • cream pastry
  • white couverture
  • hollow couverture balls

For the praline:

  • 5 dl of milk
  • 1 kg white couvoure Ivoire
  • 1 dl likor 43
  • 2cl sugar syrup
  • 50 g Cornabria Blossom
  • 1 cl rum
  • 100 g of glucose
  • 100 g invert sugar

For the cocoa sand:

  • 300 g of butter
  • 200 g of flour
  • 100 g of sugar
  • 1 egg
  • 50 g of cocoa powder
  • 4 Sechuan Buttons®

For the gel with Atsina Cress:

  • 1 l apple juice
  • 10 cups of Atsina® Cress
  • 10 g of agar


Melt the couverture au bain-marie. Heat the milk with the other ingredients to 48°C and mix with the couverture. Fill hollow balls with the mass and close with a little white couverture.

Then roll the balls through tempered white couverture and the cocoa sand. For the cocoa sand, chop the Sechuan Buttons®, mix with the other ingredients to crumb and bake in the oven at 180°C until golden brown.

Allow to cool and grind to powder. For the gel, bring the juice and agar to a boil, allow to set, blender smooth with the cress and pass through a fine sieve.

Pipe the cream pastry on the plate, spoon some sand on the cream, place the praline on top, spray the gel and garnish with the Cornabria Blossom® and the other components.


Spa & Golfresort Weimarerland

Weimarer Str.60 – Blankenhain
T  0049 3645961640

Recipe: Marcel Fischer
Source: Pâtisserie & Desserts - 49

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