Basil-Mint Custard Sauce

INGREDIENTS

INSTRUCTIONS

From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: Tue, 3 May 1994 04:02:25 GMT
Recently, there was a request for desserts using fresh herbs.  Here is an
unusual use of herbs in a dessert...I hope you like it.  I got it from an
article in a magazine a few years back...I can't remember whether it was
Vogue or Harper's Bazaar.
This is a creme anglaise, infused with fresh basil and mint.  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 mixture of various melons. Sprinkle with superfine
sugar and toss gently. Let stand for at least 30 mins. to form a light,
natural syrup. Serve the fruit cold, drizzling each portion with some of
the sauce.
Place the half and half in  a heavy saucepan (not aluminium) over medium
heat.  Scrape the vanilla seeds into the liquid; add the vanilla pod and
bring to a boil.
Place the egg yolks, sugar, and salt in a bowl; whisk until combined.  Very
gradually whisk the hot liquid into the egg-yolk mixture.  Return to the
saucepan and cook over low heat, stirring constantly with a wooden spoon
until the custard lightly coats the back of the spoon, usually 5-8 minutes.
Do not allow to boil. Remove from the heat and strain. Let cool.
Bring a small pan of water to the boil.  Add the basil and mint leaves;
blanch for 30 seconds.  Drain and immediately plunge the herbs into a bowl
of ice water (this will set the green colour). Remove the herbs from water
and gently press out excess water. Place the cooled custard and the herbs
in a blender and puree. Add Chartreuse to taste and transfer to a glass
pitcher. Keep the custard refrigerated, covered with plastic wrap. Makes 2
1/3    cups (6-8 servings).
This recipe was created by a chef called Gary Danko.  He claims this sauce
is also perfect with a chocolate mousse cake... I think he is right!!  In
fact, I think it would go quite nicely also with a rich chocolate parfait.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
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