Ingredients Jump to Instructions ↓

  1. Basil - Mint Custard Sauce

  2. 2 cups half-and-half

  3. 1 vanilla bean, split in half lengthwise

  4. 8 egg yolks

  5. 1/2 cup sugar

  6. pinch salt

  7. 18 large fresh basil leaves

  8. 8 large fresh mint leaves

  9. 2 - 3 Tbsps green Chartreuse

  10. Place the half and half in a heavy saucepan (not aluminium) over

  11. medium heat. Scrape the vanilla seeds into the liquid; add the

  12. vanilla pod and bring to a boil.

  13. Place the egg yolks, sugar, and salt in a bowl; whisk until combined.

  14. Very gradually whisk the hot liquid into the egg-yolk mixture.

  15. Return to the saucepan and cook over low heat, stirring constantly

  16. with a wooden spoon until the custard lightly coats the back of

  17. the spoon, usually 5-8 minutes. Do not allow to boil.

  18. Remove from the heat and strain. Let cool.

  19. Bring a small pan of water to the boil. Add the basil and mint

  20. leaves; blanch for 30 seconds. Drain and immediately plunge the

  21. herbs into a bowl of ice water (this will set the green colour).

  22. Remove the herbs from water and gently press out excess water.

  23. Place the cooled custard and the herbs in a blender and puree.

  24. Add Chartreuse to taste and transfer to a glass pitcher. Keep the

  25. custard refrigerated, covered with plastic wrap.

  26. Serve in a pitcher with summer fruits such as pitted cherries and red currants, mixed berried with plum, peach and nectarine sections

  27. and a mixture of various melons. Sprinkle with superfine sugar

  28. and toss gently. Let stand for at least 30 mins. to form a light,

  29. natural syrup. Serve the fruit cold, drizzling each portion with

  30. some of the sauce.

  31. Makes 2 1/3 cups (6-8 servings).


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