‘Le crêmet angevin est un régal des dieux’ (a treat for the gods) wrote the great food writer Curnonsky in 1921.
Crémet d’Anjou is a light, foamy, fragrant, unctuous dessert from made with crème fraîche liquide entière, sugar, a vanilla pod, egg white and a pinch of salt. The mix is then spooned into a mould lined 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