White chocolate, kumquat, orange and passion fruit


Chocolate mouse:

  • 100gr of white chocolate
  • 1 protein
  • 150g cream
  • 25g of sugar
  • 1 Planifolia Black - Vanilla
  • ½ lemon peel

Chocolate crumble:

  • 100g of white chocolate

Pickled kumquat:

  • 6 kumquats
  • 200ml vanilla syrup
  • Orange wedges:
  • ½ orange


  • 1 bottle of URB Shanghai
  • yolk
  • kumquat sugar water
  • Panifolia Black - Vanilla


  • 1 pack of Mellisa Cress
  • 1 pack of Acla Cress
  • 2 passion fruit


  • Prepare mousses from white chocolate, Dutch Vanilla, egg white, cream and lime zest.
  • Set aside for later.
  • Bake the white chocolate on a silicone mat in the oven at 160°C for 10 minutes until light brown.
  • Then chill in the blast freezer and finely grind in the thermomixer.
  • Heat the vanilla syrup to boiling point. Pierce the kumquat and add to the vanilla syrup and leave for over 30 minutes. Leave to cool.
  • Cooled sabayon au bain-marie and mix in a food processor.
  • Then decorate Melissa Cress, Aclla Cress and passion fruit.
  • Pour the ice-cold URB Shanghai into a V-shaped glass and garnish with half a passion fruit and Aclla Cress. Everything together creates an interesting combination.

Recipe: Eric Miete

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