Crème Ninon with Buffaloworm Foam Served with Crispy Insect Bread

Serves: 4 Persons
Preparation time: 45 minutes
Cooking time: 30 minutes
Techniques: Blending





  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.