Crème brûlée with chestnut cream
Fromage blanc mayonnaise
5 mins
1 hour
- 150 g ALSACE LAIT
bibeleskaes - 1 crushed hard-boiled egg yolk
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt, pepper
Preparation
1. Start by crushing the hard-boiled egg yolk in a bowl.
2. Add the mustard and lemon juice, and mix well.
3. Add the fromage blanc, season to taste and mix one last time.
4. Leave the mayonnaise to chill in the fridge for 1 hour.
Photo credit: Marie Soehnlen
Bon appétit
In pictures
