CRèME ANGLAISE RECIPE AND FRESH BERRIES
Crème Anglaise is a chilled vanilla bean custard that is poured over pies, cakes, fresh berries & desserts for a delicious rich flavor.
Provided by Chef Billy Parisi
Categories Dessert
Time 1h55m
Number Of Ingredients 10
Steps:
- Split the vanilla beans lengthwise down the middle. In a heavy saucepan, add 4 cups of heavy cream and the vanilla beans. Heat the cream over low heat until bubbles begin to form on the edges. Remove from the heat. Remove the vanilla beans from the cream. Using the back of a paring knife, scrape the inside of the vanilla beans to remove the insides. Add the insides of the vanilla beans back to the heavy cream.
- Separate the egg whites from the egg yolks and place the yolks in a large bowl. Reserve egg whites for another use.
- Whisk the sugar with the egg yolks until combined
- While whisking constantly, pour ¼ cup of the heavy cream into the egg yolks to bring the yolks up in temperature. Add the remaining heavy cream and whisk quickly to combine.
- Place the heavy cream and egg mixture on a burner over low heat. Low heat is essential here! Whisk constantly until the sauce is thickened and coats the back of a spoon, about 8-12 minutes, see notes. Remove from the heat and transfer through a fine-mesh sieve or chinois, if desired. Refrigerate for 90 minutes or until cool.
- Serve by pouring some of the crème anglaise over top of fresh berries and serving with optional heavy whipping cream and mint.
Nutrition Facts : Calories 669 kcal, Carbohydrate 47 g, Protein 8 g, Fat 52 g, SaturatedFat 30 g, Cholesterol 456 mg, Sodium 60 mg, Fiber 5 g, Sugar 36 g, ServingSize 1 serving
BERRY SAUCE
Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, or waffles.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine all of the berries in a large bowl and stir gently to combine. Spoon about ⅔ of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
- Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
- Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
- Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
- Freezer-Friendly Instructions: The sauce can be frozen in an airtight container for up to 3 months.
Nutrition Facts :
MIXED BERRY SAUCE
Great topping for fruit crepes with Vanilla Cream Pudding (see my recipes). Great for topping pound cake, or even just with a scoop of whipped topping.
Provided by The Miserable Gourm
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Cook over med/low heat until bubbly. Simmer 5 to 10 minutes until slightly thickened.
Nutrition Facts : Calories 193.5, Carbohydrate 50, Sugar 50
MIXED BERRY SAUCE
This is a wonderful sauce to serve over cheesecake, pound cake or even vanilla ice cream. If you don't like mixed berries you can use the individual berries of your choice. If prefer a more tart sauce reduce sugar to 1/2 cup.
Provided by Luby Luby Luby
Categories Dessert
Time 35m
Yield 3 Cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
- Add frozen berries and mix well.
- Cook over medium heat until mixture comes to a boil.
- Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
- Let cool then refrigerate.
MIXED BERRY SAUCE
Very quick and simple mixed berry sauce. Tastes lovely on most citrus or white cakes, along with waffles, crepes, and griddle cakes.
Provided by Misoweeby
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Combine berries, sugar, and lemon juice in a small saucepan set over medium heat and cook, stirring occasionally, for 5 minutes.
- Pour water and orange juice into the mixture and simmer over low heat, stirring occasionally, for 5 minutes.
- Raise the temperature to high heat and cook, stirring constantly, until thickened, about 5 minutes more.
Nutrition Facts : Calories 66.1 calories, Carbohydrate 17.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 15.7 g
MIXED BERRIES WITH VANILLA SAUCE
Two vanilla ingredients make an extraordinary sauce!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and egg yolks until well blended.
- Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
- Divide berries among 6 individual dessert dishes. Spoon vanilla anglaise over berries. Serve immediately.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 30 mg, Sugar 15 g, TransFat 0 g
FROZEN BERRIES WITH HOT WHITE CHOCOLATE
Steps:
- Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
- About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
- Yield: 8 to 10 servings
- Note: You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.
EASY MIXED BERRY COMPOTE (10-MINUTE RECIPE)
Learning how to make berry compote is simple and should be a staple in every kitchen. This versatile mixed berry sauce/compote can be used in dozens of ways. Plus, this recipe is refined sugar-free and contains just three base ingredients!
Provided by Samira
Categories Breakfast Condiment Dessert Side
Time 7m
Number Of Ingredients 3
Steps:
- In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
- Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
- Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
- Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.
Nutrition Facts : ServingSize 0.25 cup, Calories 59 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g
PANNA COTTA WITH MIXED BERRIES
Looking for something new to end meals? Panna cotta, Italian for "cooked cream," is a silky dessert that's often flavored with vanilla. This delicious version from Mary Bergfeld of Eugene, Oregon features a sweet berry-wine sauce you won't soon forget!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in sugar until dissolved. Stir in extract., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate until set., Meanwhile, in a small saucepan, bring water and sugar substitute to a boil. Add the frozen berries and wine or juice; return to a boil. Reduce heat; simmer, uncovered for 5 minutes. Mash and strain berries, reserving juice. Discard seeds., Return juice to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce is reduced to 3/4 cup. Transfer to a bowl; cover and refrigerate until chilled. , Unmold panna cotta onto dessert plates. Serve with sauce and fresh berries.
Nutrition Facts : Calories 174 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.
VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE
Categories Milk/Cream Berry Dessert Quick & Easy Blackberry Blueberry Raspberry Strawberry Vanilla White Wine Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
- Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
- Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
- Spoon compote over puddings.
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