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Recently, there was a request for desserts using fresh herbs.
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Here is an unusual use of herbs in a dessert...I hope you like it.
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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.
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This is a creme anglaise, infused with fresh basil and mint.
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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.
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Sprinkle with superfine sugar and toss gently.
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Let stand for at least 30 mins.
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to create a light, natural syrup.
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Serve the fruit cool, drizzling each portion with some of the sauce.
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Place the half and half in a heavy saucepan (not aluminium) over medium heat.
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Scrape the vanilla seeds into the liquid; add in the vanilla pod and bring to a boil.
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Place the egg yolks, sugar, and salt in a bowl; whisk till combined.
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Very gradually whisk the warm liquid into the egg-yolk mix.
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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.
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Don't allow to boil.
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Remove from the heat and strain.
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Let cold.
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Bring a small pan of water to the boil.
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Add in the basil and mint leaves; blanch for 30 seconds.
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Drain and immediately plunge the herbs into a bowl of ice water (this will set the green colour).
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Remove the herbs from water and gently press out excess water.
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Place the cooled custard and the herbs in a blender and puree.
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Add in Chartreuse to taste and transfer to a glass pitcher.
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Keep the custard refrigerated, covered with plastic wrap.
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This recipe was created by a chef called Gary Danko.
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He claims this sauce is also perfect with a chocolate mousse cake...
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I think he is right!!
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In fact, I think it would go quite nicely also with a rich chocolate parfait.
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/DESSERTS
