Crème suisse with hay
The sweetness of hay makes it perfect for use in sweet components.
Creation of Merijn van Berlo, Choux*, Amsterdam, The Netherlands.
Makes approximately 5 litres.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Egg
Ingredients
300
g
hay3000
g
milk500
g
egg yolk500
g
sugar180
g
corn starch5
g
salt24
g
gelatin leaves, soaked in cold water1500
ml
whipping cream, lightly whipped