Elderflower champagne sorbet

250g elderflower syrup

300g champagne

Juice from ¼ lemon

100g water

4 gelatine leaves

Curd mousse

250g curd 20%

35g icing sugar

1 ½ vanilla pods

Zest of 1 orange

Zest of 1/3 lemon

Juice of 1 orange

Juice of ½ lemon

330g cream, whipped creamy

100g egg white

80g sugar


200g cassis purée, strained

33g sugar

20g crème de cassis

60g egg yolk

3 gelatine leaves, soaked

130g cream

Some port

Some crème de cassis

Poached rhubarb

250g rhubarb, cut into 0.7mm cubes

500g orange juice

100g sugar

2 vanilla pods

Juice of 2 lemons

Rhubarb cubes, cut into 0.7mm cubes

Some gelatine

Raspberry marinade

150g raspberry purée

50g icing sugar

50g cherry brandy

Rhubarb air

250ml rhubarb juice

100ml raspberry juice

Juice of 1 lemon

Pulp of one vanilla pod

100g orange juice

2cl raspberry brandy

4cl grenadine syrup

1g lecithin

To serve

250g raspberries, halved

30g cornflakes

Champagne sorbet, separated into 4 equal dumplings

40g cereal, caramelised


Elderflower champagne sorbet

Mix everything together. Dissolve the gelatine in one part of the liquid and add to the mixture. Then freeze in the ice machine.

Curd mousse

Mix curd, icing sugar, vanilla and zest and stir with a rubber spatula until smooth. Add the juice of an orange and half a lemon. Then fold in the creamily whipped cream. Finally, whisk the egg white until stiff, add sugar and again whisk until stiff and fold into the mixture. Then refrigerate.


Heat the cassis purée with sugar and crème de cassis. Mix in the egg yolk until soft and thickened but not set. Then add the soaked gelatine. Finally, add the cream, strain and refrigerate. Season to taste with port and crème de cassis. Fill the liquid into the duck shape, refrigerate and paint.

Poached rhubarb

Bring the grenadine to a boil, add the rhubarb cubes, boil again and let infuse. Take out the rhubarb, quickly cool down and bind the stock with some gelatine.

Raspberry marinade

Mix everything, taste and strain.

Rhubarb air

Put rhubarb juice, raspberry juice, lemon juice, pulp of vanilla, orange juice, raspberry brandy and grenadine syrup into a bowl and let infuse for 1 hour. Then strain, taste and froth up with lecithin.

To serve

Marinade the raspberries and add the dripped-off rhubarb. Sprinkle with cornflakes and cover the champagne sorbet with cereal. Pile up the curd air, place the duck on the side and pile up the rhubarb air on the curd mousse.

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