Elderflower and cardamom crémeux
This crémeux contains a blend of floral and fragrant flavours.
Makes 500g.
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Ingredients
|
8 |
g |
gelatin leaves |
|
100 |
ml |
elderflower syrup |
|
4 |
|
cardamom pods |
|
200 |
ml |
milk |
|
110 |
g |
egg yolks, pasteurised |
|
50 |
g |
sugar |
|
85 |
g |
butter |
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.