Crémeux of Ghoa Cress, Gastronomixs

• 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

• 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.

• 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.

Link to component

Recipe: Gastronomixs