Receta Basil Mint Custard Sauce
| Raciónes: 6 |
Ingredientes
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Direcciones
- Recently, there was a request for desserts using fresh herbs. Here is an unusual use of herbs in a dessert...I hope you like it. I got it from an article in a magazine a few years back...I cannot remember whether it was Vogue or possibly Harper's Bazaar.
- This is a creme anglaise, infused with fresh basil and mint. Serve in a pitcher with summer fruits...some suggestions given in the recipe are: pitted cherries and red currants, mixed berried with plum, peach and nectarine sections and a mix of various melons. Sprinkle with superfine sugar and toss gently. Let stand for at least 30 mins. to create a light, natural syrup. Serve the fruit cool, drizzling each portion with some of the sauce.
- Place the half and half in a heavy saucepan (not aluminium) over medium heat. Scrape the vanilla seeds into the liquid; add in the vanilla pod and bring to a boil.
- Place the egg yolks, sugar, and salt in a bowl; whisk till combined. Very gradually whisk the warm liquid into the egg-yolk mix. Return to the saucepan and cook over low heat, stirring constantly with a wooden spoon till the custard lightly coats the back of the spoon, usually 5-8 min.
- Don't allow to boil. Remove from the heat and strain. Let cold.
- Bring a small pan of water to the boil. Add in the basil and mint leaves; blanch for 30 seconds. Drain and immediately plunge the herbs into a bowl of ice water (this will set the green colour). Remove the herbs from water and gently press out excess water. Place the cooled custard and the herbs in a blender and puree. Add in Chartreuse to taste and transfer to a glass pitcher. Keep the custard refrigerated, covered with plastic wrap.
- Makes 21/3 c. (6-8 servings).
- This recipe was created by a chef called Gary Danko. He claims this sauce is also perfect with a chocolate mousse cake... I think he is right!! In fact, I think it would go quite nicely also with a rich chocolate parfait.
- /DESSERTS