Gastronomixs

Almond crème

A crème that works just as well in a savoury dish as it does with sweet components.

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

Almond crème

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Ingredients

75

g

almond oil

45

g

egg whites

30

g

sushi vinegar

150

g

sunflower oil

40

g

yoghurt

Preparation method

  • Blend the yoghurt, sushi vinegar, and egg whites with a hand-held blender.
  • Add both types of oil drop by drop while continuing to blend.
  • Store the crème in the refrigerator until use.

Serving suggestions

  • In a composition with almond mousse, peach, and vanilla.
  • In a composition with trout, capers, tomato, and green herbs.

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