Ingredients:
- 250 grams of tartinade
- 500 grams of thick Prétexte cooking cream
- 20 grams of elderflower
- Pepper, salt
Preparation:
- Heat the thick Prétexte cooking cream and infuse the elderflower in it off the heat.
- Mix the cooled infused cream with the tartinade, season with salt and pepper.
- Pour the mixture into molds and let it set in the fridge.
- Our chef Jérémy Vandernoot (TopChef contestant 2018) enhances this recipe with pickled vegetables and a green jus.