This is a preview of the content in our French Food Decoder app. Get the app to:
- Read offline
- Remove ads
- Access all content
- Use the in-app Map to find sites, and add custom locations (your hotel...)
- Build a list of your own favourites
- Search the contents with full-text search functionality
- ... and more!
crémet d’Anjou
vanilla and creamy dessert
‘Le crêmet angevin est un régal des dieux’ wrote the great food writer Curnonsky in 1921, a light, foamy, fragrant, unctuous treat for the gods.
Made with crème fraîche liquide entière, sugar, a vanilla pod, egg white and a pinch of salt, the mix is then spoon into a mould, with a piece of gauze and chilled for three hours.
They can come shaped as cylinders, but there are also special little heart-shaped moulds. To be served with raspberry or other red fruit coulis.
Text © Dana Facaros
Images by Abirouge, Anjou tourisme