Little Pots of Chervil Cream

Petite gelée de cerfeuil

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 5 bunches of freshly-gathered chervil – about 100 g (3½ oz) in all
  • 3 egg yolks
  • 4 tablespoons double cream
  • salt, pepper


  • 12-litre (3½-pint) preserving jar with an airtight lid


Preparing the infusion: one day in advance

Separate the sprigs of leaves from the stalks of four of the five bunches of chervil. Put the leaves into the preserving jar. Bring ¾ litre ( pints) of very lightly salted water to the boil, plunge in the chervil stalks and allow to simmer gently, uncovered, for 10 minutes. Strain the liquid into the preserving jar and cover immediately with an airtight lid. Leave to infuse for at least 10 hours.

Preparing the cream

The next day open the preserving jar and strain the infusion into the saucepan, pressing the leaves with a spoon to extract all their juices. Meanwhile mix together the egg yolks and double cream in a large bowl. Bring the chervil-flavoured liquid to the boil and pour immediately over the egg-cream mixture, whisking all the time. Return the mixture to the saucepan and place over a low heat, stirring all the time. Just before it starts to boil, return the mixture to the bowl and whisk again. Season lightly with salt and pepper and pour into four soup bowls. Chill in the refrigerator for about 4 hours.

Serving the Chervil Cream

Just before serving make four little bouquets out of the remaining bunch of chervil, and put one in the centre of each bowl of chervil cream.