CREME PATISSIERE - place milk and vanilla paste
For the creme patissiere: Bring the milk to the
ins.
To make the creme patissiere, whisk egg yolks and 1
eek.
Now for the creme patissiere: Beat the egg yolks and
br>Once cold, pour the creme into the pastry case. Then
Place the milk and vanilla in a saucepan and bring to boil over medium high heat.
Meanwhile, whisk the yolks and sugar in a medium sized bowl together till pale.
Add the cornflour and whisk thoroughly.
Pour in the hot milk gradually and whisk for 10 seconds, before pouring the whole lot back into the saucepan.
Simmer on medium high heat for 5 minutes, continuously whisking, or until thick.
Place a sheet of baking paper or plastic wrap diurectly onto the surface of the creme, and leave at room temperature to cool.
pread softened ice cream (Mary's recipe says to cut in sticks
emperature.
Whip together the creme fraich, cream and remaining 2
Mix together cream cheese, mayonnaise and sugar and add the remaining ingredients.
Mix together and freeze in mold.
(Double recipe for big ring mold.)
way, accompanied by the warm berry compote and creme fraiche.
o 400\u00b0F. Mix the creme fraiche, 1/3 cup sugar
heaping tablespoon of the Berry Pie Filling in the center
anilla, coconut optional.
This recipe is transcribed as written in
ieve to remove pips.
Creme Anglaise-----------.
Bring the milk
In a medium bowl, mash 1/2 cup berries with a fork.
Add creme de cassis, sugar and lemon juice, stirring until sugar is dissolved.
Add remaining berries and toss to coat with sauce.
Divide berry compote among 4 dessert dishes and top each with a scoop of Sorbet.
Serve immediately.
/4 cup of the berry puree to a shaker filled
Make eggnog creme anglaise: in med saucepan, combine
Beat the sugar and butter with a spoon until creamy. In three batches, sift and mix the flour into the sugar-butter mixture. Mix well, until fluffy. (my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape). Puncture the dough at regular intervals with a fork. Refrigerate for at least 2 hours.
Cut into 15 pieces per pan (1 inch wide). Bake 1/2 hour at 300-325\u00b0F Let cool.
f 4 plates, then divide berry mixture among toast cups and
Combine berries in a serving dish. Add grenadine and mint and toss to combine. Cover with plastic wrap and chill for 2-3 hours, to macerate, stirring occasionally.
Garnish with fresh mint sprigs and serve with cream or creme fraiche, if desired.