The SOFTNESS cream

Posted by Helene Aubier on April 02, 2024
La-crème-prise-DOUCEUR huages

Treat your taste buds with this delicious recipe offered by chef Marie Vial.

To know to make the recipe:

Recipe for 2 small desserts or 1 single snack / gourmet breakfast

Ingredients :

  • 200ml oatly oat milk

  • 5gr raw cocoa powder DOUCEUR

  • 1 tablespoon of starch (corn or arrowroot)

  • 1gr of agar agar

  • 15g of good quality 80% cocoa chocolate bar (e.g.: Carrés Sauvages)

  • A pinch of vanilla powder

  • 3gr of maca powder

  • 1 pinch of Himalayan pink salt

  • A few drops of REVEIL CBD hazelnut oil

Preparation steps:

  • Mix the agar agar and cornstarch in 20ml of milk, to avoid lumps.

  • Then mix the rest of the recipe ingredients in a saucepan and turn on low heat.

  • Throughout cooking, gently whisk the preparation. As soon as the first bubbles appear, turn off the heat and transfer to 1 deep plate or two ramekins. Add a few drops of CBD REVEIL hazelnut oil

  • Let it cool for 3 hours, then enjoy. Tip: add something crunchy like granola, roasted hazelnuts. (In the photos: amaranth popcorn).

Enjoy your food !

The products of the recipe

LE TRIO 3 POUDRES DOUCEUR — Le cacao en poudre au CBD huages
SWEETNESS - raw cocoa powder
€9,90 €181,50
DOUCEUR - le cacao cru (Doypack 250g) huages DOUCEUR - le cacao cru (Doypack 250g) huages
SWEETNESS - raw cocoa (Doypack 250g)
€94,60 EUR
DOUCEUR — Le cacao en poudre (Doypack 500g) huages DOUCEUR — Le cacao en poudre (Doypack 500g) huages
SWEETNESS — Cocoa powder (Doypack 500g)
€181,50 EUR

Author of the recipe:

A self-taught chef, Marie offers plant-based and experimental cuisine in Marseille and elsewhere. After studying fashion design, Marie became passionate and devoted herself to cooking in 2015. Until 2019, orders for plant-based pastries and catering accumulated and she decided to close her business to flourish more freely. She moved to Marseille where she rediscovered her paternal origins, and learned her trade in several establishments with other enthusiasts who shared valuable techniques with her. She now works as a chef and culinary creator for large and small events, and as a consultant for menu signatures. Her cuisine, with a plant-based tendency, is creative and delicate. She makes a point of offering her customers balanced cuisine and controlled sourcing, but always in search of experimental and unique recipes.

Find Marie on her accountInstagramor onhis site✨

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