Basil Mint Custard Sauce Recipe

  1. Recently, there was a request for desserts using fresh herbs.
  2. Here is an unusual use of herbs in a dessert...I hope you like it.
  3. 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.
  4. This is a creme anglaise, infused with fresh basil and mint.
  5. 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.
  6. Sprinkle with superfine sugar and toss gently.
  7. Let stand for at least 30 mins.
  8. to create a light, natural syrup.
  9. Serve the fruit cool, drizzling each portion with some of the sauce.
  10. Place the half and half in a heavy saucepan (not aluminium) over medium heat.
  11. Scrape the vanilla seeds into the liquid; add in the vanilla pod and bring to a boil.
  12. Place the egg yolks, sugar, and salt in a bowl; whisk till combined.
  13. Very gradually whisk the warm liquid into the egg-yolk mix.
  14. 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.
  15. Don't allow to boil.
  16. Remove from the heat and strain.
  17. Let cold.
  18. Bring a small pan of water to the boil.
  19. Add in the basil and mint leaves; blanch for 30 seconds.
  20. Drain and immediately plunge the herbs into a bowl of ice water (this will set the green colour).
  21. Remove the herbs from water and gently press out excess water.
  22. Place the cooled custard and the herbs in a blender and puree.
  23. Add in Chartreuse to taste and transfer to a glass pitcher.
  24. Keep the custard refrigerated, covered with plastic wrap.
  25. Makes 21/3 c. (6-8 servings).
  26. This recipe was created by a chef called Gary Danko.
  27. He claims this sauce is also perfect with a chocolate mousse cake...
  28. I think he is right!!
  29. In fact, I think it would go quite nicely also with a rich chocolate parfait.
  30. /DESSERTS

vanilla bean, egg yolks, sugar, salt, basil, mint, green chartreuse

Taken from cookeatshare.com/recipes/basil-mint-custard-sauce-80165 (may not work)

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