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Fleurette Cream (liquid Heavy Cream)

Cedar smoked Glacier Bay half shell oyster â traditional shallot mignonette â rasped citrus
Cedar smoked Glacier Bay half shell oyster â traditional shallot mignonette â rasped citrus

Overview of our healthy easy fleurette cream (liquid heavy cream) recipes

Chocolate ganache with vanilla cream by Hotels Lucien Barriere Deauville

Chocolate ganache with vanilla cream

Frozen nougat with Raspberry Sauce by Serge Philippin

Frozen nougat with Raspberry Sauce

Sturgeon carpaccio by Christian Bodiguel

Sturgeon carpaccio

Wolf eel with fleurette sauce, saffron pills and green lemon by Arthur Dorshner

Wolf eel with fleurette sauce, saffron...

Our featured healthy easy fleurette cream (liquid heavy cream) recipes

Chocolate ganache with vanilla cream by Hotels Lucien Barriere Deauville

Chocolate ganache with vanilla cream

Frozen nougat with Raspberry Sauce by Serge Philippin

Frozen nougat with Raspberry Sauce

Sturgeon carpaccio by Christian Bodiguel

Sturgeon carpaccio

Wolf eel with fleurette sauce, saffron pills and green lemon by Arthur Dorshner

Wolf eel with fleurette sauce, saffron pills and...

Other healthy easy fleurette cream (liquid heavy cream) recipes 

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Chocolate ganache with vanilla cream

Chef: Hotels Lucien Barriere Deauville

Chocolate ganache with vanilla cream Melting chocolate properly is the key to making great chocolate ganache. Knowing the nature of this food of the gods definitely helps preventing common errors. Chocolate tends to lose its...

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Frozen nougat with Raspberry Sauce

Chef: Serge Philippin

Frozen nougat with Raspberry Sauce Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.   There are three basic kinds of nougat:...

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Sturgeon carpaccio

Chef: Christian Bodiguel

Sturgeon carpaccio One of the most exotic starters is the marinated sturgeon carpaccio as with many other gourmet foods served at formal functions, there are etiquette rules attached with caviar. Caviar should never be served...

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Wolf eel with fleurette sauce, saffron pills...

Chef: Arthur Dorshner

Wolf eel with fleurette sauce, saffron pills and green lemon Wolf eel with fleurette sauce, saffron pills and green lemon- Fumet de Loup: Sweat 2 hacked shallots in butter. Add the wolf eel fishbones, moisten with 0.85 cups...

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