One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

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

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 the following two sauces.  

Eaten with a chocolate cake, one of them is good; two of them are better.

For another look at Crème Anglaise, please see Michael Ruhlman's wonderful post here.  When I read "Alice told me," I laughed out loud.

Both

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

3 egg yolks
¼ cup 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)
½ teaspoon vanilla extract

In a bowl, whisk together the egg yolks, sugar, and salt until light and slightly thickened. Combine the cream and vanilla bean in a heavy saucepan, and bring to a boil. Cool for about 5 minutes.

Add the cream mixture to the egg mixture, whisking constantly to avoid scrambling the eggs. Put this 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.

Pour the combined cream and egg mixture back into the saucepan, and cook over low heat, making sure it does not boil, until it's thick enough to coat the back of a spoon. To test 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 cup fresh raspberries or 1 package frozen raspberries
¼ cup powdered sugar
¼ cup Chambord (raspberry-flavored liqueur)

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

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