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Sardine cremeux

0.5 leaf or 0.8 grams


50 grams

sardine fillets from a can

15 grams

egg yolk

100 grams


10 grams


Soak the gelatin in cold water. Then mix the sardine filets with the egg yolk, the cream and the butter. Blend this till smooth. Now pour it into a saucepan and while stirring cook it till it’s 85 degrees Celsius. Then turn off the heat and dissolve the gelatin. Mix it well. Then directly fill your desired mold and tap the mold a couple of times to remove any air bubbles. After let it set in your freezer.


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