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Ingredients

Preparation method

• Soak the gelatin in cold water.
• Bring the elderflower syrup, cardamom, and milk to the boil.
• Beat the egg yolks with the sugar using a whisk.
• Pour the warm liquid into the egg yolks while stirring.
• Mix them together and pour back into the pan.
• Cook the crème anglaise over low heat while continuing to stir. Heat the liquid to 85°C.
• Dissolve the softened gelatine in this mixture.
• Cut the butter into small cubes.
• Mount the crème anglaise by stirring in the butter, bit by bit.
• Leave the mixture to cool down to 35°C.
• Portion into silicone moulds and freeze well.
• Thaw the crémeux on the plate.

Serving suggestions

• Delicious in a dessert with strawberry, hibiscus, and gin.
• As a component in a composition with peach, vanilla, and almond.
• As a component in a composition with fennel, citrus, and pear.

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