Рецепт Basil Mint Custard Sauce

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Порций: 6

Ингредиенты

Cost per serving $0.59 view details

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Don't allow to boil. Remove from the heat and strain. Let cold.
  6. 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.
  7. Makes 21/3 c. (6-8 servings).
  8. 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.
  9. /DESSERTS

Nutrition Facts

Amount Per Serving %DV
Serving Size 98g
Recipe makes 6 servings
Calories 170  
Calories from Fat 82 48%
Total Fat 9.28g 12%
Saturated Fat 5.78g 23%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 59mg 2%
Potassium 108mg 3%
Total Carbs 20.16g 5%
Dietary Fiber 0.0g 0%
Sugars 16.78g 11%
Protein 2.42g 4%
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