Garam masala crème

An egg-white crème based on one of India's most famous spice blends.

Garam masala crème

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egg whites






garam masala



neutral oil

As needed



Preparation method

  • Fry the garam masala in a little of the oil.
  • Remove from the heat and pour the remaining oil into the pan.
  • Allow to infuse at room temperature for twelve hours.
  • Pass the oil through a micro-perforated sieve.
  • Put the egg white and the yoghurt in a measuring jug and add a pinch of salt.
  • Blend with a hand-held mixer until you have a smooth mixture.
  • Add the oil drop by drop until you have a firm crème.
  • Spoon the mixture into a piping bag or squeeze bottle.
  • Store in the refrigerator until use.

Serving suggestions

  • In a composition with components of chicken, mango, carrot, and lentils, for example.
  • In a composition with components of lamb, aubergine, capers, and lemon, for example.
  • In a composition with components of sea bass, pumpkin, and potato.

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