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Black olive salsify crémeux

Pouring the crèmeux into a cylinder emulates the shape of a salsify. Then by coating it in ground black olive, it completely gives the appearance of salsify.

Makes 1400g.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Egg

Ingredients

5
g
kombu
500
ml
water
600
g
black salsify, peeled with a peeler, roughly cut
500
g
whipping cream
320
g
egg yolk
30
g
gelatin leaves, soaked in cold water
as needed
extra virgin olive oil
as needed
dried black olives
as needed
salt

Scale recipe

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