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Blackberry & caper leaf cremeux

150 grams


300 grams

blackberry juice

5 grams

caper leaves on olive oil

60 grams


80 grams

egg yolk

15 grams

corn starch

3 leaves or 5 grams


First soak the gelatin in cold water. Then pour the blackberry juice into a saucepan and also add the caper leaves, the cream, the sugar, the egg yolk and the corn starch. Mix this well and while stirring heat it up till it's 85 degrees Celsius. Once thickened dissolve the gelatin. Then pass it through a fine sieve. After that fill your desired mold. Now remove any excess cremeux and let it set in your freezer. Let it defrost on a plate and it's ready to be used.


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