Smoked garlic foam

This garlic foam is made with crème crue: a crème made from unpasteurised fresh cream. No bacteria cultures have been added to the crème giving it an even fuller flavour and texture than crème fraîche. 

Creation by Jonnie Boer, Librije‚Äôs Atelier, Zwolle, the Netherlands. 

Smoked garlic foam

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chicken stock 




smoked garlic cloves 






crème crue

As needed: 


curry oil

As needed: 



As needed: 


lemon juice

Preparation method

  • Finely chop the shallot and gently fry until soft and translucent.
  • Add the garlic. 
  • Deglaze with the chicken stock and infuse for two hours.
  • Strain the stock. 
  • Mix with the cream and crème crue. 
  • Season to taste with salt, curry oil, and lemon juice.
  • Foam with a hand-held blender. 

Serving suggestions

  • As a component in a composition with frog legs, veal marrow, mushrooms, and garlic.
  • As a component in a composition with oxtail, celeriac, and green herbs.

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