Spinach and basil cream
A creamy and aromatic cream with bright green colour, versatile.
Chef Benoit Dewitte and his business partner Jeremy developed healthy, zero-waste, ready-to-use oils based on local and fresh ingredients. A product for chefs, by chefs.
Created by Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.
Makes around 600g.
Allergens and dietary requirements
- Celery
- Vegan
Ingredients
500
g
spinach, blanched150
g
basil oil, Grønn100
g
vegetable stockas needed
xanthan gumas needed
saltPreparation method
Blend all ingredients, including the basil oil , in a thermoblender to 80°C.
Pour into pacojet jar and freeze.
Use desired volume per serving and allow to thaw.
Serving suggestions
- Delicious in a dish with grilled courgette.
- Pairs well with a risotto with green herbs.
- Perfect with roasted cauliflower and sesame.
