Wild Herbs Rose Monard with White Cola & Duck Liver

by Jan Eggers

This delicious recipe is for all the chocolate lovers out there. It makes a great Christmas treat for the upcoming holidays and fill leave you belly filled with happiness.
  • Prep Time:

    90 minutes

  • Category:


  • Servings:



Raspberry & Red Grapes Risotto

  • 150 g Risotto rice
  • 50 ml white Wine
  • 400 ml red grape Juice
  • 1 bowl of Raspberries
  • 50 grams of Sugar
  • Vanilla
  • Raspberry vinegar
Chocolate Stones
White Chocolate Gel
White Cola gel
  • 300g Peda-Cola
  • 150g Lime juice
  • 400 grams of Water
  • 150g pple juice
  • 15g agar agar
Rose-Monarda Sorbet Base 1
  • 400 grams of Water
  • 9g per Sorbet
  • 5 sheets of Gelatin
Rose-Monarda Sorbet Base 2
  • 250g Apple juice
  • 200g Rose monard
  • 50g Rose water
  • 100g Sugar syrup
Walnut Herb Crackers
  • 38g ground Walnuts
  • 24g plain Wheat flour
  • 70g powdered Sugar
  • 80g Protein
  • 30g Butter
Ingredients Creme Anglaise 
  • 50g Milk
  • 50g Cream
  • 30g Egg yolk
Chocolate mousse
Duck liver dust
  • 200g Duck liver terrine
  • 20g glucose Syrup
  • 60g Brandy
  • 160g white Port Wine
Chervil - Lemon Juice
  • 2 bowls of Chervil
  • 200g Sugar syrup
  • 80g Lemon juice
  • 200g Apple juice


Raspberry & Red Grapes Risotto
  1. Sauté the risotto rice with the raspberries, then deglaze with white wine.
  2. Fill up with grape juice. Add sugar, vanilla and raspberry vinegar.
  3. Let the rice simmer until it just has a soft bite. Then spread out on a flat sheet pan. Refrigerate.

Chocolate Stones
  1. Melt the Arhuaco 82% in the microwave and place the Agalitha and powdered sugar in a bowl.
  2. Stir in the chocolate with a whisk until small lumps form.
  3. Gradually add the cacao and matcha tea to the mass while swirling until the natural pattern appears.

White Chocolate Gel
  1. Deglaze the chocolate in the oven at 140°C for 13 minutes.
  2. Boil the milk with the vanilla and the agar agar, mix with the caramelized chocolate and chill.
  3. Mix the solid jelly mass with the Thermomix until smooth and fill.

White Cola gel
  1. Mix all ingredients together and serve cold.
  2. Bring to the boil with the agar agar and allow to gel.
  3. Once set, blend and bottle.

Rose-Monarda Sorbet Base 1
  1. Soak gelatine in ice water.
  2. Boil water with the Pro Sorbet and at the end dissolve the gelatine in it and chill.

Rose-Monarda Sorbet Base 2
  1. Finely mix all ingredients with the Thermomix and pass through a sieve.
  2. At the end, mix the mixture again with the sorbet base 1 and season with lemon juice.
  3. Fill into PacoJet cans and freeze.
  4. Pass the sorbet several times before use to preserve the green color.

Walnut Herb Crackers
  1. Preheat the oven to 190°C combination, fan setting 2.
  2. Melt the butter and mix with the other ingredients.
  3. At the end add the wild herbs, matcha, vanilla and tonka bean and spread evenly on a baking sheet to a thickness of approx. 3 mm.
  4. Put the dough in the preheated oven and bake for 8 minutes.
  5. Then cut the dough into 7x2 cm slices and dry for two days.

Ingredients Creme Anglais
  1. Boil the milk and cream and form a rose by removing with the egg yolk.

Chocolate Mousse
  1. Add 40 grams of the hot crème anglaise to the chocolate and stir.
  2. Finally, carefully fold in the whipped cream.
  3. Pour the mousse into a thin tube already prepared from chocolate foil and freeze.
  4. Later, when frozen, cut to 6 cm in length.

Duck liver dust
  1. Blend the liver with brandy, white port and glucose.
  2. Freeze the mass with liquid nitrogen and mix to dust with the Thermomix.
Chervil - Lemon Juice
  1. Use the seasonal wild herbs when decorating the dessert.
  2. Lightly marinate the wild herbs with a sweet vinegar.
  3. Cut fresh raspberries into strips and add them to the dessert for freshness.

Chef Jan eggers

"For me, Original Beans chocolate is an authentic product that I can identify with and enjoy working with every day."

Jan Eggers is an experienced chef who was born in Husum, Germany in 1993. After his training as a chef, he completed his training at the Grand SPA Resort A-Rosa Sylt, where he worked for 6 months in the breakfast area and in the restaurant. He then worked for 6 months in the Cucina Della Mamma restaurant and 6 months in the Spices restaurant with Sahra Henke. During this time he gained valuable experience in the patisserie and was responsible for the production of desserts, pralines and patisserie fours.

Jan then worked for 7 months at Christian Hümbs, where he was responsible for the desserts in the Spices restaurant. During this time he also got to know the production of chocolates and patisserie fours for the restaurant La Meer. After his time at Christian Hümbs, he gained a lot more experience in renowned restaurants, working in various positions, including chef de pati and sous chef. Jan can be found on Facebook and Instagram, where he regularly reports about his work and experiences in the hospitality industry.