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2 Dessert Toppers
Raspberry Orange Coulis
A tart accompaniment to any ice cream, fresh fruit or puddings.
10 oz (300 g) raspberries (can be frozen)
Grated rind of ½ orange
¾ Cup (1-½ dl) orange juice
3 oz (90 g) sugar
1-2 Tsp cointreau
Cream Anglaise
A delicious sauce for a fresh fruit salad, fresh cut up fruit, a fruit tart or fruit pies.
1 Cup (2 dl) cream (ca. 9 percent fat)
1 vanilla pod
5 pasteurized egg yolks
2 oz (60 g) sugar
Directions:
Raspberry Orange Coulis: In a blender puree the raspberries, orange peel, orange juice and sugar. Add A little cointreau. Serve with ice creams, puddings and bread puddings.
Cream Anglaise: Cut the vanilla pod in half length-wise. In small saucepan, bring the cream and vanilla pod to boiling point, but do not boil. Set aside. Beat the egg yolks and sugar until light and creamy. Continue beating and add the warm cream a little at a time. Pour the egg mixture back into the saucepan and stirring constantly place over low to medium heat and cook until the mixture begins to thicken. DO NOT BOIL. Strain the cream through a fine sieve, place in a bowl, cover and place in the refrigerator until ready to use. Cream Anglaise can be made a day ahead.
Syndication from EclecticCooking.com |
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