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Smoked garlic foam

This garlic foam is made with crème crue: a crème made from unpasteurised fresh cream. No bacteria cultures have been added to the crème giving it an even fuller flavour and texture than crème fraîche. 

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose
  • Sulphite

Ingredients

1
l
chicken stock
3
shallots
5
cloves
garlic, smoked
300
g
whipping cream
250
ml
crème crue
as needed
curry oil
as needed
salt
as needed
lemon juice

Scale recipe

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