Fruit Powder Cremeux

Ingredients (yields ~500 g)

• Milk – 100 g
• Cream (35%) – 300 g
• Egg yolks – 115 g (about 6 yolks)
• Sugar – 50–60 g (adjust based on fruit powder sweetness)
• Fruit powder – 50 g (adjust to sweetness of powder)
• Gelatin – 5 g, bloomed with 30 g water
• Butter (unsalted, soft) – 40 g (adds richness/emulsifies)
• Salt – a pinch
• Lemon juice or citric acid – optional, 2–5 g (to balance acidity for low-acid fruits)

 Method:

1. Bloom the gelatin
   • Sheet: Soak in cold water until soft.
   • Powdered: Mix with cold water and let bloom.
2. Make Crème Anglaise Base
   • Heat milk + cream + fruit powder in a saucepan until steaming.
   • Whisk together yolks + sugar in a bowl.
   • Temper the yolks by slowly whisking in the hot dairy.
   • Return mixture to pot and cook gently over low heat, stirring constantly until it reaches 82–84°C (179–183°F) and coats the back of a spoon.
   • Add bloomed gelatin, stir until melted.
   • Add a pinch of salt and optional lemon juice or citric acid for brightness.
3. Emulsify with Butter
   • Let the base cool to ~45°C (so it doesn’t melt the butter too fast).
   • Add soft butter in chunks and blend with an immersion blender until smooth and glossy