Dessert

Crêmet d'Anjou cream dessert

Vanilla cream and whisked egg whites, gently combined and drained in the refrigerator. Sophie Reynouard's Anjou dessert.

Preparation and cooking, excluding resting
10 minExcluding resting time
Budget
Small budget
Difficulty
Easy
Servings
2 pieces
Crêmet d'Anjou cream dessert
This is Anjou's signature dessert! What better recipe to offer than Sophie Reynouard's, affectionately known to many as Madame Crêmet? When this dessert was almost forgotten, she set out to revive it and secure its place in the region's culinary heritage. This recipe comes from her book Le Crêmet d'Anjou, trois cents ans d'histoire gourmande. Creamy and light as a cloud, this little dessert recalls the 'food of the gods' celebrated by Curnonsky.

Prepare everything

Ingredients

2 pièces

Tick the ingredients you already have.

Crêmet cream desserts

To serve

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Childhood memories: Mariguette strawberry SignaturePoids - 210g, Coffret - Prêt à déguster Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
  • Meeker raspberry SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
  • Red berries (blackberries, raspberries, blackcurrants, redcurrants) SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
Selection total 18,98 €

Step by step

Method

Follow each step in order.

Active preparation
10 min
Resting
360 min

Crêmet cream desserts

  1. 1

    Whip the vanilla cream

    Pour the cold cream and sugar into a bowl. Split the vanilla pod, scrape out the seeds and add them. Whisk at medium speed until the cream is very firm. Stop at the first signs of graininess, before it turns to butter.

  2. 2

    Whisk the egg whites

    In another bowl, whisk the egg whites with the salt to very stiff peaks.

  3. 3

    Combine the two mixtures

    Gently fold the whisked egg whites into the cream, lifting the mixture to retain its volume. As Sophie specifies, add the egg whites to the cream, rather than the other way round.

  4. 4

    Fill the moulds

    Line each crêmet mould with clean, untreated, food-safe gauze, leaving plenty overhanging. Fill the moulds generously, press gently and fold the gauze over the top.

  5. 5

    Drain in the refrigerator

    Place the moulds in a deep dish to collect the draining liquid. Cover with cling film and drain in the refrigerator for at least 6 hours, or overnight.

  6. 6

    Carefully turn out

    Open the gauze and pull gently to release the crêmet without damaging it. Turn the mould onto the plate, then remove the mould and gauze.

To serve

  1. 7

    Serve with the fruit

    Serve the crêmet cream desserts chilled with fresh fruit and strawberry or raspberry jam.