Crémet of Anjou

The crémet of Anjou is a subtle and refined dairy speciality of light cream used for the dessert.

Ingredients

The basic ingredients are always the same ones, of the fresh Cream (to be whipped), of the egg white beaten in snow, and from the caster sugar, only their proportionings can vary according to the tastes.

On the other hand the additional components can be very diverse (addition of vanilla sugar sachets, salt pinch, sheets of Menthe, Citron, etc).

To distribute the crémet (generic term) in moulds with Cheese drainer or a Strainer, even coffee a filter, a fabric in Muslin, so that they (crémets, obtained starting from the crémet, seldom prepared not to produce that only one individual dessert) can drain.

Finally the crémet of Anjou can be declined in an infinity of alternatives, making the compositions as beautiful with the eyes, as delicious with the palates:

  • Crémet of Anjou to the strawberry S or purée of strawberries or to the caramelized strawberries.
  • Crémet of Anjou to the strawberries and purée of Melon and net of Caramel.
  • Crémet of Anjou to the meringuettes.
  • Crémet of Anjou to the Pineapple and purée of orange.
  • Crémet of Anjou to the bush peaches.
  • Crémet of Anjou to the mirabelle plums.
  • Crémet of Anjou to the red fruits and purée.
  • Crémet of Anjou to the purée of Apple and caramel net.
  • Crémet of Anjou to the Raspberry S.

Homage

In 1921, the " Prince of Gastronomes" (Curnonsky) homage to the crémets of Anjou in the gastronomical guide of Anjou returned: " The crémet angevin is a treat of the gods. One finds the crémet of Anjou with Saumur and Angers. No Whipped cream equalizes this small sparkling mulon scented, consistent and léger".

Alternatives of the crémet of Anjou

The crémet of Angers

The crémet of Angers differs from the crémet of Anjou by the addition in basic element of Soft white cheese smooth farmer. The crémet of Angers approaches in that the Nantes Crémet. One can add to it a lemon-yellow half and some mint sheets, or make a crémet with sweet herbs of it.

The crémet of the Alps

The crémet of the Alps is connected with the crémet of Anjou with the addition of liquor of Génépi on the whipped cream.

Restaurant

" Crémet d' Anjou" is also a restaurant of the town of Angers located street Delaage.

See too

  • the Kitchen angevine.

External bonds

  • HTTP: /www.anjou-pratik.com/recette.html Receipts angevines of which that of the crémets] * [http://recettes.doctissimo.fr/cremet-danjou.htm crémets on Doctissimo] * [[http://legrandbeaumont.free.fr/article.php3?id_article=36 the gastronomy angevine] {{Gate gastronomy}} [[Category: Serves]] [[Category: Pastry making]] [[Category: Cook French]] [[Category: Anjou
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