Gastronomixs

Crème suisse with hay

The sweetness of hay makes it perfect for use in sweet components.

Creation of Merijn van Berlo, Choux, Amsterdam, The Netherlands.

Makes approximately 5 litres.

Crème suisse with hayEnlarge

Ingredients

300

g

hay

3

g

milk

500

g

egg yolk

500

g

sugar

180

g

cornflour

5

g

salt

24

g

gelatin leaves, soaked in cold water

1.5

litres

whipping cream, semi-thick

Preparation method

Serving suggestions

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