Edible Vancouver Island Holiday 2022

H a z e l n u t C r è m e A n g l a i s e

M E T H O D

1 cup whole milk 1 cup whipping cream 6 egg yolks 6 Tbsp sugar 1 tsp vanilla 1 Tbsp Frangelico liqueur

Bring a small pot of water to a low simmer (about 2 inches of water).

In a medium, heat-proof bowl, whisk eggs, sugar and vanilla together, then set aside. In a separate pot, bring milk and whipping cream just to simmer. Remove from heat. Slowly whisk cream and milk into egg mixture. Go slowly to ensure the egg mixture does not cook. Before you continue, set up a medium bowl and spatula off to the side. Place egg and cream mixture overtop simmering water in your heat-proof bowl and slowly whisk. As you whisk the mixture, it will slowly start to thicken (about 7 minutes). Check by dipping a spoon in the Anglaise. You should be able to leave a path on the spoon when you run your finger through the sauce. Once thickened, transfer to a bowl with spatula and whisk in Frangelico. Place a layer of plastic wrap directly onto the sauce and refrigerate (this will stop a crust from forming on your cooling Anglaise).

A S S E M B L Y

Warm banana bread in a pan with a generous smear of butter on both sides. For plating, cascade poached cherries and a teaspoon of poaching liquid over the banana bread, then quenelle cardamom cream atop. Crumble soil and banana chips (optional) overtop cardamom cream. Finally, drizzle crème Anglaise over the dish. Gold flakes optional.

ediblevancouverisland.com 13