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…
For 8 creams of 100 grams:
235 g of cream 235 g of cheese 93 g of egg white 19 g of sugar
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!