| • |
1 kg. The Perfect Purée (Purée of your choice), thawed |
| • |
1 qt. heavy cream |
| • |
1/8 tsp. salt |
| • |
18 oz. sugar, divided |
| • |
1 lb. egg yolks |
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| Method: |
| 1. |
Place 9 oz. sugar, heavy cream and salt in a pot and bring to a boil. |
| 2. |
Place eggs yolks and the other 9 oz. sugar in a bowl and whisk. |
| 3. |
Temper the yolks with the hot cream mixture, return to the stove and heat to 175°F or until mixture coats the back of a spoon. |
| 4. |
Immediately strain through a chinois into a container on top of the fruit purée. Cool to 70°F over an ice bath then refrigerate. |
| 5. |
Once cooled, the base will thicken into an anglaise sauce. Run in ice cream machine to make a French base ice cream or use as a sauce or drink. |
