Tuesday, January 9, 2007

Crème Anglaise & Raspberry Coulis

Adapted from Above and Beyond Parsley: Food for the Senses by The Junior League of Kansas City, Missouri

This book is from my beloved Kansas City, Missouri, where I lived for two years.  I love that town and left it kicking and screaming.


I make a particular cake once a year for my friend Walter on his birthday.  When I'm pulling out all the stops, I serve it with both the following two sauces.  
Eaten with a chocolate cake, one of them is good; two of them are better.

Crème Anglaise 
Adapted from Above and Beyond Parsley:Food for the Senses
by The Junior League of Kansas City, Missouri

This recipe seems a little fussy, but doing what seem like extra steps (straining, washing pans) help ensure a beautiful result.

3 egg yolks
¼ cup sugar (I use India Tree Caster Sugar)
⅛ teaspoon salt
1 cup heavy cream
1 vanilla bean
2 tablespoons Amaretto (almond-flavored liqueur, Luxardo brand preferred) or Frangelico (hazelnut- flavored liqueur if you prefer that flavor to almond)
½ teaspoon vanilla extract

In a bowl whisk together the egg yolks, sugar, and salt by hand until light and thickened.  Don't be stingy; take enough time to do this - at least 5 minutes.

Combine the cream and vanilla bean in a saucepan, and bring to a boil.  Remove the pan from the heat, and cool for at least 5 minutes.

Whisking constantly to avoid scrambling the eggs, add the cream-vanilla bean mixture to the egg mixture.  Put the resulting mixture through a fine strainer to make sure it's smooth with no bits of cooked egg in it.  Rinse the strainer because you will be using it again.  Wash the saucepan. 

Pour the combined cream-and-egg mixture back into the now-washed saucepan, and cook over low heat, making sure the mixture does not boil, until it's thick enough to coat the back of a spoon.  To text this, dip a teaspoon into the mixture, remove it, and run your finger down the back bowl of the spoon.  If you get a stripe, it's done.

Remove the pan from the heat, and stir in the Amaretto or Frangelico and the vanilla extract.  Remove the vanilla bean, and strain the sauce again through the sieve.

Refrigerate until cold.

Raspberry Coulis   
Adapted from Above and Beyond Parsley:Food for the Senses
by The Junior League of Kansas City, Missouri

Puree the following ingredients in a blender or food processor.

1½ cups fresh raspberries or frozen (no sugar added) raspberries
¼ cup powdered sugar (I use India Tree Fondant & Icing Sugar)
¼ cup Chambord (raspberry-flavored liqueur)

Our through a strainer to get rid of the raspberry seeds, and refrigerate until cold.

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