Sunday, June 24, 2007
TGRWT #3, Coriander Custard with Fresh Strawberries
Coriander Custard with Fresh Strawberries
This dessert was inspired by and created for a food blogging event called "They Go Really Well Together" hoste by Bounteous Bites. Apparently strawberries and coriander contain similar 'impact oderants". In any case, the dessert came out really well. I was really concerned that the coriander would overpower the strawberries, so I decided to use coriander seed instead of fresh coriander, and to infuse the cream with the coriander rather than keep the coriander in the dish. This method proved effective in that the custard was subtle in coriander flavor, yet also unmistakable. True to the name of this event, coriander and strawberries really do go really well together.
This dessert was inspired by and created for a food blogging event called "They Go Really Well Together" hoste by Bounteous Bites. Apparently strawberries and coriander contain similar 'impact oderants". In any case, the dessert came out really well. I was really concerned that the coriander would overpower the strawberries, so I decided to use coriander seed instead of fresh coriander, and to infuse the cream with the coriander rather than keep the coriander in the dish. This method proved effective in that the custard was subtle in coriander flavor, yet also unmistakable. True to the name of this event, coriander and strawberries really do go really well together.
-4 cups heavy cream
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
-2 tb crushed corinader seeds
-15 fresh strawberries, diced
mint to garnish
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and coriander seeds and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Strain the custard through a fine sieve and pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
-3/4 cup sugar
-3 tb cornstarch
-pinch salt
-10 eggs yolks
-2 tb crushed corinader seeds
-15 fresh strawberries, diced
mint to garnish
In a heavy sauce pot whisk 1/4 cup of the cream, salt, 1/4 cup of the sugar and the cornstarch together until smooth. Add the remaining cream and coriander seeds and heat until bubbles are beginning to form around the edges of the pot. In a bowl, combine the rest of the sugar and the egg yolks. Temper the yolk mixture with the hot cream, then combine the rest of the cream and egg yolk mixtures. Heat until the mixture reaches 170 F, stirring constantly. Strain the custard through a fine sieve and pour the custard into into a bowl set in a bowl of ice water, and stir frequently until cool. Then refrigerate overnight.
When ready to serve, layer diced strawberries with custard piped out of a ziplock bag with the tip cut off. Garnish with mint and serve.
Labels: dessert recipes, homemade
# posted by Giao and Alexis @ 9:50 PM 
Comments:
<< Home
Love it! The word 'custard' already caught my attention:)
I like the way coriander is used here - it does get me thinking abour coriander creme brulee...
And the picture? Oh, I could eat it right away:)
Post a Comment
I like the way coriander is used here - it does get me thinking abour coriander creme brulee...
And the picture? Oh, I could eat it right away:)
<< Home
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
