Black garlic cream
Although you can buy fermented garlic from wholesalers, you could also try making it yourself and it's fun to do. Bas explains a method for fermenting garlic yourself. If you think this is too much effort, you can buy black garlic that is ready to use and blend it into a smooth cream with a little salt and water.
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
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- Place 15 heads of elephant garlic in a rice cooker at 60°C for 40 days, making sure the rice cooker is completely airtight to prevent oxygen from entering and disrupting the fermenting process.
- After 40 days, the garlic will be fermented and pitch black in colour, and have a salty liquorice flavour.
- Clean the garlic and finely blend the cloves with salt and water to make a lovely smooth cream.
- Please note: It is not worth making a small amount as this is very expensive in terms of the amount of electricity used.
- As a component in a dish with artichoke.
- As a component in a dish with Jerusalem artichoke and monkfish.
- As a component in a main dish with parsnip and game, such as saddle of venison.