Mango mousse, nougat and celeriac ice cream

Alexander Wulf of the St. Jacques restaurant: "It takes some intelligence from the chef, but once you have discovered the possibilities and the flavours of the cresses are etched in your memory, the Cressperience for the guests can begin."


  • pickled mango cubes
  • tuile of almond
  • fresh plum slices
  • Atsina® Cress
  • Bean Blossom
  • gel of "Morsl"

For the mango espuma:

  • 5 dl juice of pear and mango
  • 5 leaves of gelatin

For celeriac ice cream:

  • 1.25 l cream
  • 75 cl milk
  • 3 celery tubers
  • 2 tbsp glucose
  • 80 g of sugar

For the plum compote:

  • 1 dl plum juice
  • 10 plums
  • 1 vanilla pod
  • 80 g of sugar
  • 6 cl lemon juice
  • 1 cinnamon stick

For the nougat mousse:

  • 1 orange
  • 2 eggs
  • 200 g nougat
  • 400 g of lumpy cream


For the espuma, heat part of the juice, dissolve the soaked gelatin in it, mix with the rest of the juice, fill a siphon and aerate with two cartridges. Peel the celeriac and cut into brunoise.

Bring the cubes to a boil with the milk and cream and infuse cool for 1 day. Pass the mass through a fine sieve, bring to a boil briefly with the glucose and sugar, cool and turbine.

Wash, peel and deseed the plums. Cut into slices, bring to the boil with the other ingredients and allow to cool. Melt the nougat.

Make an anglaise from the juice and grate the orange with the egg, mix with the nougat and fold in the lumpy cream. Fill the mass into shapes. Spray the espuma centrally on the board using a ring.

Dress the other components around it and finish with the celeriac and Cress ice cream.


Burgstuben Residenz

Feldstrasse 50 – Heinsberg-Randerath
T  0049/245 330 6980

Recipe: Alexander Wulf 
Source: Pâtisserie & Desserts - 52

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