Crème Ninon with Buffaloworm Foam Served with Crispy Insect Bread

Method

1. Sauté shallots and peas in a small amount of olive oil in a saucepan. Then add white wine, vegetable broth and 2 dl cream and let it boil for a moment. Add parsley and spices and let it boil for about 10 minutes. Pour soup into a blender, mix until smooth and then strain.
2. Heat the cream and sparkling wine in a pan and then the buffalo worm powder. Run smooth in blender and add mixture to canister.
3. Mix all ingredients together. Spread the dough very thinly onto a tray and bake in oven at 200 degrees for about 9 minutes. Break the bread into smaller pieces by hand.
4. To Serve, spray foam onto of the soup just before serving, bread on the side and finished with herbs on top.

Allergens