Update my dinner status, I'm making this tonight.
Servings: 2 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
CREME ANGLAISE
- 12 lg Egg yolks, reserve the
whites
FIGS
- 2 Figs, ripe
- 6 oz Cabernet Sauvignon
ASSEMBLY
Preparation
1. 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. 2. 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. 3. 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. 4. 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
