Prepare to embark on a culinary journey that transforms simple berries into an extraordinary French delicacy! This Mixed Berries with Crème Anglaise and Raspberry Sauce is not just a dessert – it's a symphony of flavors that will transport you straight to a Parisian patisserie. With its luxurious combination of fresh, vibrant berries, silky smooth crème anglaise, and tangy raspberry sauce, this recipe promises to elevate your dessert game from ordinary to extraordinary in just 25 magical minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1 cup heavy cream
- 1/2 cup milk
- 4 egg yolks
- 1/2 cup sugar
- 1 cup raspberries (for sauce)
- 2 tablespoons sugar (for sauce)
Instructions
- Begin by preparing the mixed berries. Rinse the strawberries, blueberries, and raspberries under cold water. Pat them dry gently with a paper towel. If using strawberries, hull and slice them into halves or quarters, depending on their size. Place all the mixed berries in a bowl and set aside.
- Next, prepare the raspberry sauce. In a small saucepan, combine 1 cup of raspberries and 2 tablespoons of sugar. Cook over medium heat, stirring gently until the raspberries break down and the sugar dissolves, about 5 minutes. Once the mixture is heated through, remove it from the heat and let it cool slightly. For a smoother sauce, you can strain the mixture through a fine-mesh sieve to remove the seeds, but this step is optional. Set the raspberry sauce aside.
- Now, let's make the crème anglaise. In a medium saucepan, combine the heavy cream and milk. Heat the mixture over medium heat until it is just about to simmer; do not let it boil. Remove from heat.
- In a separate bowl, whisk together the egg yolks and 1/2 cup of sugar until the mixture becomes pale and slightly thickened. This should take about 2-3 minutes.
- Gradually pour the warm cream and milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Once combined, return the mixture to the saucepan.
- Cook the mixture over low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Be careful not to let it boil, as this can cause the sauce to curdle.
- Once thickened, remove the crème anglaise from the heat and strain it through a fine-mesh sieve into a bowl to remove any cooked egg bits. Allow it to cool slightly before serving.
- To serve, place a generous amount of mixed berries in each serving bowl. Drizzle the crème anglaise over the berries, followed by a swirl of raspberry sauce. You can garnish with a few whole berries or a sprig of mint for an elegant touch.
- Enjoy your delightful dessert of mixed berries with crème anglaise and raspberry sauce!
Tips
- Temperature is Key: When making crème anglaise, use low heat and stir constantly to prevent curdling. The sauce should coat the back of a spoon without boiling.
- Berry Preparation: Choose ripe, fresh berries and handle them gently. Wash just before using to maintain their delicate texture and prevent bruising.
- Straining Matters: Always strain both the raspberry sauce and crème anglaise through a fine-mesh sieve for a smooth, elegant texture.
- Make Ahead: The raspberry sauce and crème anglaise can be prepared in advance and refrigerated, making your final dessert assembly a breeze.
- Serving Tip: Serve the dessert slightly chilled for the most refreshing experience. The contrast between the cool crème anglaise and the fresh berries is simply divine!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 230mg
