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Sorrel à la crème

Shrimp roe and caviar

100YEARS Ambassador Adeline Grattard
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Adeline Grattard

Yam'Tcha

Ingredients

For 10 servings

Sorrel à la crème

800 g Sorrel

40 g Debic Traditional butter

10 g garlic

125 ml milk

125 ml Debic Stand & Overrun

6 g fine salt

2 g corn starch

Garnishes

50 g dried shrimp roe

100 ml olive oil

100 g caviar

Debic products used

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Debic Traditional Butter 10KG

  • Made from fresh dairy cream. For cooking & pastry.
  • For a wide variety of applications, both in horeca and bakery applications.
  • With the natural and authentic flavor of butter in all its preparations.
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Sorrel à la crème

Slice the sorrel in fine julienne.

Sweat the sorrel in the butter.

Finly mince the garlic and add to the sorrel.

Add the milk and Debic Stand & Overrun.

Bring to a .

Combine a bit of water with the corn starch and bind the mixture.

Season to taste with the salt.

Assembly

Dress the sorrel à la crème in the middle of the plate.

Finish with a drizzle of olive oil and sprinkle the dried shrimp roe around the sorrel.

Finish with the a spoon of caviar on top.

Recipe tags 100YEARS Ambassador Adeline Grattard Sorrel Caviar Sorrel

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