FRESH STRAWBERRIES WITH ALMOND CRèME ANGLAISE
Strawberries, like asparagus, peaches, corn and a few other joys of summer, are perhaps best enjoyed unadulterated, at least at the beginning of the season, when the thrill of their newness is fresh. Later on, when you're on your 10th quart, it's time to tinker. I craved a kind of crème anglaise, a cooked but marginally thickened custard. But I wanted something a little more exciting than the standard vanilla-scented one. By jolting the custard with toasted almonds, I met that need, and with only a tad more work than in the original version. Strain out the cooked almonds if you want a creamy sauce (and you should). Served warm, over good strawberries, with slivered almonds as a garnish, this is almost as good an option as shortcake.
Provided by Mark Bittman
Categories quick, dessert
Time 3m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 15 grams, Carbohydrate 30 grams, Fat 25 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 29 milligrams, Sugar 22 grams, TransFat 0 grams
FRESH STRAWBERRIES WITH ALMOND CREME ANGLAISE
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
STRAWBERRIES IN ROSE CRèME ANGLAISE
Fresh fruit is an excellent option for dessert. Here, ripe, sweet organic strawberries are served in a pool of crème anglaise, an easy-to-make pouring custard, with a splash of rose water. Since strawberries are botanically related to roses, it's a nice pairing, and a few rose petals add drama. Make the crème anglaise a day or two in advance.
Provided by David Tanis
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put half-and-half in a saucepan over medium heat. Bring to just under a simmer, then turn off heat.
- In a mixing bowl, whisk together sugar, cornstarch and egg yolks. Whisking constantly, slowly drizzle hot half-and-half into the sugar mixture, then pour the mixture back into the saucepan. Cook, whisking, over a very low heat until the mixture coats the back of the spoon, 5 to 10 minutes. (Alternatively, you can do this in a double boiler.) Remove from heat and strain sauce through a fine-mesh sieve. Cool over an ice bath, then stir in rose flower water. Serve immediately, or refrigerate until ready to serve. (Crème anglaise can be made up to 2 days in advance.)
- To serve, place strawberries in a bowl and sprinkle with confectioners' sugar, tasting as you go until the berries are your preferred sweetness. If you like, add 2 or 3 drops of the rose flower water to the berries.
- Pour ½ cup sauce into shallow dessert bowls. Spoon berries over. Garnish with rose petals, if using.
FRESH STRAWBERRIES WITH ALMOND CREME ANGLAISE
Make and share this Fresh Strawberries With Almond Creme Anglaise recipe from Food.com.
Provided by lecole54
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
- Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
- While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds.
- Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Nutrition Facts : Calories 457.4, Fat 32.1, SaturatedFat 10.8, Cholesterol 175.8, Sodium 137.3, Carbohydrate 36.7, Fiber 6.3, Sugar 24.9, Protein 11.1
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