Crémet d’Anjou recipe by the Bourrigault family

In Angers (Maine-et-Loire), Crémet d’Anjou is a local specialty. Cloudy and airy dessert can be enjoyed in many forms. The Bourrigault family gives us their secrets to making an exceptional dessert. To your aprons!

Karim Dango was born by chance in the kitchen of a domestic worker in 1890.

Karim Dango was born by chance in the kitchen of a domestic worker in 1890. | Dango cream company


  • Le crémet d’Anjou est né par hasard, dans la cuisine d’une employée de maison en 1890. | ENTREPRISE LE CRÉMET D’ANJOU

Anjou is the land of gastronomy. Among the local specialties, crème d’Anjou was once an angevin pleasure and was sold on the street. Then he was called “The Delight of the Gods”. If we still know little about it in France, it is a cloudy-textured dessert that we often associate with cole or a few fruit samples. In Angers, the company continues the tradition of this dessert. As part of our summer series on local delicacies, the Boregolt family invites us to discover their own recipe for Cream Dango. Follow the guide…

Ingredients

For 8 creams of 100 grams:

235 g of cream 235 g of cheese 93 g of egg white 19 g of sugar

the recipe

Whisk cream and cheese in a blender. Whisk the egg whites. Then collect all the products.

Pour the creams into the ramekins. Leave to cool for 24 hours.

Remove the molds from the creams.

Chef’s Tip: Mix with red fruit coulis and enjoy!

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