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Crémeux of Ghoa Cress, Gastronomixs
A delicious crémeux with the surprisingly soft taste of coriander and citrus with coconut. Perfect for summer desserts.
Ingredients for 1430 grams
- 215 g egg yolk
- 160 g sugar
- 635 g whipping cream
- 360 g coconut coulis
- 90 g lime coulis
- 10 g lime leaves
- 60 g Ghoa Cress
- 18 g gelatin leaves, soaked in cold water
Method
- Whisk the egg yolk and sugar together until white in a planetary mixer.
- Heat the cream, lime leaf, coconut, and lime coulis, and let it infuse for 20 minutes.
- Dissolve the soaked gelatin in the heated cream mixture.
- Now, place the Ghoa Cress and the cream mixture in a thermoblender and blend at full speed for 1 minute.
- Pass the mixture through a fine sieve.
- Add the cream mixture to the egg yolk base and quickly but carefully mix it together to form a smooth crémeux.
- Pour the crémeux into a mold, or for a pipeable crémeux, into a suitable container.
- If you opt for a pipeable crémeux:
- Cool the mixture completely.
- Stir the mixture with a whisk until it reaches a creamy consistency once it's fully gelled.
- Store it in a piping bag in the refrigerator.
- If you choose a molded crémeux:
- Freeze the mold with the crémeux, preferably in a shock freezer.
- Unmold and store it in the freezer.
- Remove the crémeux from the freezer and allow it to thaw before use.
Serving suggestions
- Delicious in a dessert with components of pineapple, coconut and passion fruit.
- Combines well with components of green apple, shiso and mango.
- Perfect with white chocolate, yuzu and cashew nut.
Recipe: Gastronomixs
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