Thu, 2 July 2026
Chocolate Cremeux
Crème Anglais
Cremosa
To serve
Method
Bring milk and cream to a boil, in a bowl combine yolks and sugar, pour over. Whisk to combine. Return to a clean pan and cook out until the anglaise coats the back of a spoon.
The ratio for this is 3:1, as long as you use 1 3rd chocolate to weight of the anglaise, it will set.
Take the hot anglaise and pour over the chocolate and leave to sit for 2 minutes, stir to combine. Pour into a tray to set, cover with contact cling film. Allow to set.
Wed, 1 July 2026
Chef: Erica Drum
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