->Basil Mint Custard <-

2 cups half-and-half

1 vanilla bean, split in half lengthwise

8 egg yolks

1/2 cup sugar

pinch salt

18 large fresh basil leaves

8 large fresh mint leaves

2 - 3 Tbsps green Chartreuse

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

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

vanilla pod and bring to a boil.

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

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

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

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

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

Remove from the heat and strain. Let cool.

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

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

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

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

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

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

custard refrigerated, covered with plastic wrap.

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

and a mixture of various melons. Sprinkle with superfine sugar

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

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

some of the sauce.

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