Gastronomixs

Allspice crème

The addition of the allspice creates a spicy and aromatic crème.

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

Allspice crème

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Ingredients

100 

yoghurt 

100 

egg whites 

20 

lime juice 

500

g

sunflower oil

20

g

allspice

 

 

salt

Preparation method

  • Toast the allspice in a hot, dry pan.
  • Infuse the allspice in the olive oil for at least twelve hours.
  • Strain the allspice out of the oil.
  • Mix the yoghurt, the egg white, and the lime juice with a hand-held blender 
  • Slowly add 360g of oil while continuing to blend. 
  • Season the crème to taste with salt and store in a piping bag in the refrigerator.

Serving suggestions

  • As a component in a composition with spinach, ricotta, and pancetta.
  • As a component in a composition with pumpkin, sweet potato, lime, and ginger.

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