Try this Mixed Berries with Creme Anglaise and Raspberry Sauce recipe, or contribute your own.
Suggest a better descriptionCreme Anglaise Ingredients:
2 1/2 half and half
1 vanilla bean, split lengthwise
6 egg yolks
3/4 cup sugar
1 1/2 teaspoons cornstarch
2 tablespoons Cognac
8 Cups mixed assorted berries
For raspberry sauce: Puree berries in processor. Strain through sieve, pressing on seeds. Mix sugar and Grand Marnier into puree. Cover and refrigerate until ready to use. (can be prepared 2 days ahead of time)
For Creme Anglaise: Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar and cornstarch in medium bowl to blend. Gradually whisk in hot half and half mixture. Return to mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon wen finger is drawn across, about 6 mins. Strain into bowl. Mix in cognac. Cover and refrigerate until well chilled. Ladle both sauces simultaneously onto each plate. Mound berries in center. Garnish with mint sprigs. Serve with Orange Madeleines.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 64 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 20929.6mg | 722 % | |
Potassium 4.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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