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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