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|
Light Cream or Half & Half |
16 ounces (2 cups) |
Granulated Sugar |
2 ounces |
Fresh Eggs (Large) |
2 |
Vanilla |
1/4 teaspoon |
Semi-Sweet Chocolate |
3 ounces (chopped) |
Large Dark Cherries |
15 (pitted and chopped) |
Mandarin Orange Segment |
15 (drained) |
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Prepare the Crème Anglaise by heating
the light cream and ½ the sugar to 170°(F), stir frequently. If using a saucepan be careful you don't scorch the cream . I prefer using a bain marie. |
Whip the eggs with the balance of the sugar until they are thickened and foamy
light. Pour one half the hot cream onto the eggs while mixing and when blended
return the warmed egg mixture to the hot milk. |
Cook the mixture - stirring constantly across
the bottom of the pan on a medium level heat. If you have a thermometer it
should start to thicken at around 190°(F). Stop cooking when
it thickens, and continue to stir across the bottom for a minute or
so after removing from the heat. BE CERTAIN THAT YOU DO NOT ALLOW THIS
MIXTURE TO REACH A BOIL. |
After cooling a few minutes add the chopped or grated chocolate. Continue stirring until chocolate completely melts and and is fully incorporated. Add the vanilla extract and stir until smooth. |
Pass through a strainer or sieve into a clean container. |
Portion the warm Crème Anglaise into six serving
dishes. Chill at least 1 hour. |
Top with the fresh fruits as desired. |
Try using raspberries, strawberries or just drop a spoonful of whip cream on each portion and garnish with a stemmed maraschino cherry. |
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