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, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 149
Calories From Fat: 57
Total Fat: 6.3g
Cholesterol: 240.1mg
Sodium: 785.9mg
Potassium: 129.9mg
Carbohydrates: 17.5g
Fiber: 0g
Sugar: 16.8g
Protein: 5.7g