Cremeux

Cremeux, French for creamy, refers to a set ganache-style dessert element made from cream, egg yolks, sugar and a flavouring such as chocolate or coffee, thickened by the egg and then set with gelatine into a sliceable, smooth consistency. It is richer and more dense than a mousse but lighter than a standard ganache. Because it holds a clean cut, it is well suited to layered desserts where precise, distinct strata are needed on the plate. Flavourings such as coffee extract, melted chocolate or caramel can be incorporated once the base creme anglaise has cooled slightly.