‘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.
Images by Abirouge, Anjou tourisme