Spinach cream
This component is quite similar to spinach à la crème but has a tangier taste. It provides a good basis for a green herb cream, for example, or a different type of vegetable cream.
Creation by Jeroen de Zeeuw, De Zeeuw restaurant, Haarlem, the Netherlands.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Vegetarian
Ingredients
- 300 g milk
- 300 g spinach
- 5 g Kappa
- 1 clove garlic
- salt
Preparation method
- Wash the spinach and then blanch.
- Boil all the other ingredients and then leave them to cool and set.
- Once the cream has set, mix in the blanched spinach using a blender until you have a smooth cream.
- Season to taste with salt and pepper.
Serving suggestions
- Works well in vegetarian dishes but also delicious with fish or pork.
