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Recipes

Sechuan Buttons Syrup

See Koppert Cress’ recipe for Sechuan Buttons Syrup:

INGREDIENTS

  • 1 punnet Sechuan Buttons
  • 150 gr caster sugar
  • 100 ml water

EQUIPMENT

  • Blitzer

METHOD

  • Remove the green of the Sechuan Buttons.
  • Put the sugar and Sechuan Buttons in a blitzer.
  • Blitz for 20 seconds to blend correctly, it will give you a wet sugar, kind of paste.
  • Take 30 gr of the paste and add 100 ml water in a pan.
  • Wisk it in a pan and bring it to boil.
  • Boil it for 3 to 4 minutes and keep whisking.
  • Pour the Sechuan Button Syrup in a bowl until use.
Sechuan Buttons Syrup

Brought to you by our partners, Koppert Cress


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Recipes

Quail Eggs Tahoon Cress

See Koppert Cress’ recipe for Quail Eggs Tahoon Cress:

INGREDIENTS

  • 9 pieces hard boiled quail eggs
  • 1 tbsp melted Tahoon Cress butter                          
  • 2 tbsp dryed Tahoon Cress   
  • ½ punnet Tahoon Cress
  • 1 tbsp Tahoon oil

METHOD

  • Toss the hard boiled quail eggs in the melted butter
  • Toss the eggs in the dry Tahoon
  • Serve the eggs with fresh Tahoon and finish with a drizzle of Tahoon Cress oil.
Quail Eggs Tahoon Cress

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Recipes

Bonbon Sansho Leaves

See Koppert Cress’ recipe for Bonbon Sansho Leaves:

INGREDIENTS

  • 40 gr goat’s cheese
  • 6 large green olives
  • 12 Sansho Leaves       
  • 100 ml sparkling water
  • 70 gr Tempura mix
  • Vegetable oil to fry

METHOD

  • Put the goat cheese in a piping bag.
  • Cut the olive through the middle (vertically).
  • Fill each half olives with the goat cheese and one leave of Sansho Leaves.
  • Put the other half of the olive back on top so you get another ‘whole’ olive.
  • Pour the tempura batter in a bowl and add mix in slowly the sparkling water.
  • Dip the olives in the batter and fry them in a medium hot oil.
  • Place the “BonBon” on a board and top with Sansho Leaves.
Bonbon Sansho Leaves

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Zallotti Infused Vinegar

See Koppert Cress’ recipe for Zallotti Infused Vinegar:

INGREDIENTS

  • 3 pieces Zallotti blossom
  • 220 ml white vinegar

METHOD

  • Pour the white vinegar into a pan and add the Zallotti Blossoms to it.
  • Bring to boil for 2 minutes and take off the heat.
  • Place a plate or cover on top of the pan and let infuse until completely cold.
  • Pour in a jar and reserve until use.
Zallotti Infused Vinegar

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Cocktail Cardamom Leaves and Apple

See Koppert Cress’ recipe for Cocktail Cardamom Leaves and Apple:

INGREDIENTS

For the Cardamom Leaves concentrate juice: 

  • 10 Cardamom Leaves
  • 200 ml water

For the cocktail: 

  • 50 ml  concentrate of Cardamom leaves juice 
  • 250 ml Apple juice
  • 10 gr Cardamom sugar for the rim of the glass

EQUIPMENT

  • Blitzer

METHOD

  • Cut 10 Cardamom Leaves in pieces.
  • Put the Cardamom Leave pieces and the water in the blitzer.
  • Let it blitz for 2 minutes.
  • Separate the juice and the pulp with a sieve.
  • Pour the concentrate in a bottle.
  • Mix together 50 ml of Cardamom juice and the Apple juice.
  • Dip the rim of the cocktail glass in water and Cardamom Leaves Sugar.
  • Pour the mixture of apple juice and concentrate in the cocktail glass.
  • Slice 1 Cardamom Leave in half and place it in the glass.
  • Serve.
Cocktail Cardamom Leaves and Apple

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Recipes

Tahoon Cress Flavored Butter

See Koppert Cress’ recipe for Tahoon Cress Flavored Butter:

INGREDIENTS

  • 200 grams soft unsalted butter
  • 2 table spoons Tahoon cress pulp (remaining of the tahoon cress oil process)

    METHOD

    • Soften the butter to “pommade” stage.
    • Add the Tahoon Cress pulp and mix well.
    • Let set and serve.
    Tahoon Cress Flavored Butter

    Brought to you by our partners, Koppert Cress


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    Espuma Algae Powder Emerald

    See Koppert Cress’ recipe for Espuma Algae Powder Emerald:

    INGREDIENTS

    • 200 ml double cream
    • 1 tbsp Algae powder Emerald
    • 1 egg yolk
    • 1 tbsp olive oil
    • 1 tbsp water
    • 1 tbsp mustard

    EQUIPMENT

    • Whipped cream dispenser

    METHOD

    • Separate the egg white from the egg yolk.
    • Put the double cream, oil, water, egg yolk, Algae Powder Emerald and mustard in the whipped cream dispenser.
    • Close the dispenser bottle, add the cartouche of gas and shake it for 20 seconds.
    • Leave in the cold room for 60 minutes.
    • Spray the espuma in the center of a plate.
    • Sprinkle with Algae Powder Emerald.
    • Add a rice paper cracker with Algae Powder Emerald (recipe) to the plate and serve.

    Recipe: Franck Pontais

    espuma

    Finished recipe Espuma Algae Powder Emerald

    Brought to you by our partners, Koppert Cress

    crystallized Jasmine Blossom


    ABOUT KOPPERT CRESS

    Koppert Cress is on a never-ending quest to find natural, innovative ingredients that chefs can use to intensify the taste, scent or presentation of their dishes. A huge international network of biologists, plant experts and gastronomists support a steady stream of products, that meet the ever higher culinary demands of restaurants around the world.

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