Vine peach, riesling, hazelnut and Syrha Leaves

We see a trend in the use of the cresses in Heiko Lacher's desserts from Restaurant Anima. He mainly chooses cresses with the sour notes.


  • Syrha Leaves®
  • Zallotti Blossom
  • Basil Cress oil

For the pickled peach:

  • 15 cl of water
  • 30 cl orange juice
  • 2 cl lemon juice
  • tonka bean
  • peels and parures of peach
  • vineyard peaches

For the Riesling ice cream:

  • 8 cl riesling
  • 2 cl lemon juice
  • 1 dl cream
  • 15 g meadow honey
  • 50 g of brown butter
  • 100 g egg yolk
  • 3 g stabilizer
  • coarse salt

For Basil Cress juice:

  • 15 g of leafy green from Basil Cress
  • 1 dl peach juice

For the hazelnut crunch:

  • 50 g roasted hazelnut
  • 50 g of butter
  • 50 g of flour
  • 50 g of brown sugar
  • grate 1 lemon


Bring water and juice to the boil with tonka bean, peels and parures, allow to infuse, pass through a sieve and poach the peaches. Make an anglaise of all ingredients, cool back and turbine.

Blend the ingredients for the juice, strain and reserve cool. Mix all the ingredients for the crunch and bake in the oven at 160°C until golden brown. Garnish the plate with the Basil Cress and oil.

Syrha Leaves® are the blue-green leaves with a silvery glow, from a plant that was already appreciated by the Egyptians and Greeks and is related to the rhubarb.

The plant is quite common throughout Europe. Oily dishes, in particular, become more digestible due to the emulsifying capacity of this plant.


Restaurant Anima

In Wöhrden 5 – Tuttlingen, Duitsland
T  0049 7461 7803020

Recipe: Heiko Lacher
Source: Pâtisserie & Desserts - 51

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