Cranberry, Spices and 'Milk' Chocolate

Ingredients and method

Cranberry Compote

  • 340 grams of cranberries
  • 100 grams of Port
  • 100 grams Cane sugar


  • Put all ingredients together in a pan
  • Bring to the boil very gently and cook until all the berries have burst
  • Leave the compote covered for another hour

'Milk' chocolate cream

  • 4 grams Pectin NH
  • 4 grams Cornstarch
  • 40 grams Crystal sugar
  • 75 grams Water
  • 175 grams Flora 31%
  • 150 grams Milk chocolate, NXT
  • 20 grams of Vioblock


  • Mix the pectin, starch, granulated sugar, water and flora and bring to the boil
  • In this, melt the chocolate and add the vioblock
  • Cool back, pipe into a mold and let rest

Cranberry sorbet

  • 2100 grams Cranberry puree
  • 775 grams of water
  • 454 grams of granulated sugar
  • 70 grams of Dextrose
  • 70 grams Inulin
  • 14 grams Binding agent cold, for ice cream
  • 18 grams of Aceto balsamico


  • Heat the water to 50 degrees
  • Mix all ingredients together and add
  • Keep stirring until everything is dissolved
  • Cool back to 4 degrees and frost for 4 hours
  • Add the puree and turn to ice cream

Port syrup

  • 100 grams of Port
  • 75 grams White caster sugar


  • Caramelize the caster sugar to a very light caramel
  • Deglaze with the port and bring to the boil again
  • Thicken as desired

Extra requirements

  • Atsina Cress
  • Freeze dried cranberry
  • Serving


  • Place a 4 cm sampler on the plate and mash the compote into it
  • Place the chocolate cream on top
  • Drizzle some syrup along the compote
  • Quenelle the ice cream on the chocolate cream
  • Decorate with a cranberry and the Atsina Cress

Recipe: Hidde de Brabander

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