Cake, chestnut, clementine, wood sorrel, Limon Cress, Atsina Cress

Chef René Mathieu of Château de Bourglinster, who is also a doctoral student in herbs and game picking, does not use cress as decoration, but as exclusive flavour components.


  • Limon Cress
  • Atsina® Cress
  • candied chestnuts
  • caramelized chestnuts
  • clementine segments

For the chestnut ice cream:

  • 500 g candied chestnuts
  • 5 candied chestnuts
  • 25 cl of milk
  • 15 cl cream
  • 1 tbsp rum

For the marmalade:

  • 4 clementines
  • 4 mandarins
  • 20 g mandarin peel
  • juice of 1 lemon
  • 50 g of sugar

For the clementine cream:

  • 100 g of clementine juice
  • 1 grated clementine skin
  • 50 g of sugar
  • 2 eggs
  • 45 g of butter
  • 1/2 sheet of gelatin

For the candied clementine:

  • 20 clementines
  • 300 g of sugar

For the clementine meringue:

  • 200 g of clementine coulis
  • 300 g of sugar
  • 30 g of protein powder

For the clementine sorbet:

  • 75 cl fresh clementine juice
  • 200 g of sugar
  • juice of 1 lemon
  • 1 protein

For the sugar dough:

  • 80 g of butter
  • 25 g of sugar
  • 42 g egg yolks
  • 50 g of almond powder
  • 100 g flour
  • pinch of salt
  • grated lemon zest


Mix the milk with the cream and rum. Coarsely cut the 500 g chestnuts, add to the mixture, mix and turbine in the ice cream maker. Cut the 5 chestnuts in brunoise and add to the rotating ice.

For the marmalade, peel the clementine and tangerines and cut the segments out. Place in a saucepan with the 20 g zest, lemon juice and sugar and cook to a marmalade. Chop the whole and keep aside.

For the cream, beat the juice with the eggs and the sugar au bain-marie, add the soaked gelatin and the butter, emulsify and reserve in a pastry bag. Peel the 20 clementines and cut in half.

Place the half clementines flat in a pan, cover with the sugar and leave to simmer for 2 hours on low heat. Mix all sorbet ice cream ingredients, pour into paco or frix cups and freeze.

For the meringue, beat the clementine coulis with the egg white powder, spray caps and dry overnight at 80°C. For the sugar dough, mix the butter with the sugar in the planetary mixer and add the yolks.

Then add the almond powder and flour. Wrap in film foil and leave to cool for 2 hours. Roll out thinly, cut out rings, sprinkle with lemon zest and bake in the oven at 180°C for 12 minutes.


Château de Bourglinster

Rue du Château 8, Bourglinster – Luxemburg
T  00352 787 878 1

Recipe: René Mathieu
Source: Pâtisserie & Desserts - 45

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