Gastronomixs

Buttermilk crème

A smooth crème with the tart flavour of buttermilk.  

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

Buttermilk crème

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Ingredients

800 

ml 

buttermilk

200 

ml 

egg whites 

200 

ml 

oil 

600 

ml 

milk 

20 

agar agar

 

lemons 

 

 

white peppercorns 

 

 

salt 

Preparation method

  • Mix the buttermilk, egg white, oil, and lemon zest with a hand-held blender. 
  • Season to taste with salt and white pepper.
  • Blend slowly in a thermo blender at 37°C.
  • Bring the milk to the boil with the agar agar and boil for one minute.
  • Pour the milk mixture into the buttermilk mixture.
  • Blend until smooth and pour into a large container.
  • Place in the refrigerator to set.
  • Blend in a thermo blender at the highest setting at 37°C to a smooth crème.
  • Store in the refrigerator.

Serving suggestions

  • As a basis for a kale crème. 
  • As a component in a composition with carrot, sweet potato, and saffron. 

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