Vanilla cream with berry sauce

Recipe from: 1/7/1999 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 500
    ml
    milk
  • 90
    g
    packet instant vanilla
  • 2
    egg yolks
  • 125
    ml
    sugar
  • 5
    ml
    butter
  • 5
    ml
    vanilla essence
  • 250
    ml
    cream, chilled
  • BERRY SAUCE
  • 500
    g
    frozen berries
  • 5
    ml
    cornflour
  • 250
    ml
    red wine
  • 15
    ml
    sugar
  • 5
    ml
    vanilla essence
 

Method

 
Mix a third of the milk with the instant vanilla pudding and egg yolks, blending until smooth. Bring the remaining milk to the boil along with the sugar and butter. Stir the instant pudding mixture into the milk, simmer for 30 seconds and remove from the stove. Stir in the vanilla essence. Cover the surface with a layer of plastic wrap and chill. Whip the cream until stiff and stir a third of the cream into the vanilla mixture. Fold in the remaining cream and chill for about 3 hours. Place the berries in a mixing bowl. Blend the cornflour with a tablespoon of the red wine. Bring the remaining wine and sugar to the boil and add the vanilla essence. Add the cornflour mixture to the wine, heating slowly while stirring continuously until the sauce comes to the boil and is cooked through. Pour the sauce over the berries, stir gently and cool. Serve the vanilla cream with the berry sauce, garnished with mint leaves. Serves 4.
 

Read more on: dairy
 

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