Gastronomixs

Roasted garlic crémeux

Creation by Jermain de Rozario, De Rozario restaurant, Helmond, the Netherlands.

Roasted garlic crémeux

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Ingredients

3

heads

garlic

 

 

coarse sea salt

200

ml

water

400

ml

milk

500

ml

single cream

8

g

iota 

As needed:

 

salt and pepper 

Preparation method

  • Place the garlic on a steel tray with coarse sea salt and cover with aluminium foil.
  • Roast the garlic in an oven at 200°C until golden brown all over.
  • Put a medium-sized pan on the hob and briefly heat the roasted garlic.
  • Deglaze with the milk, single cream, and water.
  • Allow the mixture to reduce on low heat for 10 minutes.
  • Put everything in the thermo blender and blend the mixture until smooth (also place the skin in the blender).
  • Rub the mixture through a fine sieve, making sure it amounts to 1 litre in total. If this is not the case, top up with water or stock.
  • Transfer the mixture to a thermo blender again and set to 70°C.
  • When the blender has reached the correct temperature, add the iota, and season to taste with salt and pepper.
  • Blend at the highest speed for 30 seconds.
  • Transfer the mixture to a mould of your choice.

Serving suggestions

  • As a garnish for starters, entremets, and main courses. 

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