For 4 people
- 190 g of vegetable milk
- 190 g of liquid cream
- 120 g egg yolk
- 60 g of brown sugar
- 20 leaves (or flowers) of wild plants
WILD CREAMY RECIPE
WILD CREAMY
AND SUMMER FRUITS
A fresh and delicious dessert, perfect for summer, which pairs very well with red fruits : strawberries, blackberries, blackcurrants, raspberries.
When it comes to wild plants, you have a choice! The minty flavors of ground ivy or calamint pair deliciously with strawberries. The lemony flavors of verbena, lemon balm, or rose geranium are divine with blackberries, blueberries, or blackcurrants.
Preparation : 15 minutes
Cooking time : 2 to 3 minutes
Ingredients
Preparation
In a saucepan, bring the milk and cream to a boil with the wild leaves or flowers. Remove from heat, cover the saucepan with a plate, and let it steep for at least 10 minutes. Blend in a blender and strain. Pour this cream back into the saucepan and return to a low heat. Meanwhile, in a bowl, whisk the egg yolks and sugar until the mixture whitens. Pour the hot cream over the egg yolk/sugar mixture. Mix well with a whisk and return to a low heat. Cook everything like a custard, stirring continuously with a spatula until it reaches 84 degrees (the cream should begin to thicken). Pour into a mixing bowl, cover, and let it cool in a cool place for at least 2 hours, ideally overnight. Serve with summer fruits.
