CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs, Grains |
|
Desserts, Frisco, Masterchefs, Tmr, Wines |
2 |
Servings |
INGREDIENTS
1 |
qt |
Milk |
1/2 |
lb |
Sugar |
12 |
|
Egg yolks, reserve the |
|
|
whites |
|
|
Paste, vanilla bean |
2 |
|
Figs, ripe |
6 |
oz |
Cabernet Sauvignon |
|
|
Sugar |
1 |
c |
Almonds, sliced blanched |
2 |
oz |
Paste, pistachio |
INSTRUCTIONS
In a saucepan, bring milk to a boil. Place the sugar and egg yolks in
a mixer or bowl and whip well, then add vanilla bean paste. Add milk
to the sugar and eggs, while whipping. Put this mixture into a large
metal bowl and heat slowly. Using a wooden spatula, move egg yolks
around so they will not cook. When puffed and mixed, cool by placing
the bowl in ice water. Peel the figs, cut in half and sprinkle tops
with sugar. Place them in a flat bowl with the wine (Cabernet
Sauvignon or Port) and marinate overnight (at least 2 - 3 hours).
Reserve marinade and figs. Pour the Creme Anglaise into a saucepan,
mix with 3/4 cups of the almonds and pistachio paste, then process in
an ice cream machine. To serve, put the figs on a plate. Shape the
chilled Creme Anglaise into quenelles and add to the plates. Pour
marinade over the figs, add whipped cream mixed with sugar. Sprinkle
with almonds (chopped) and serve. Source: Great Chefs of San
Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte
Restaurant, San Francisco, CA File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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