Crème anglaise with Lebanese saffron is a perfect pairing for the tartness of a gooseberry compote. Having made Claudia Roden’s hazelnut cake with chocolate ganache from The Med (delicious), there were 6 egg yolks spare. While custard is traditional with gooseberries, adding saffron to the custard, gave it a touch of the unusual, and was more interesting than vanilla.
6 egg yolks
4 tbsp caster sugar
500ml full fat milk
a generous pinch or 1/4 tsp of Zejd saffron ground with a pestle and mortar
ice cream variation
2 tsp Lebanese rosewater
50g of rose flavoured lokum (Turkish delight) chopped up
Serve with something tart, a compote of gooseberries or blackcurrants. A bowl of fresh red currants or raspberries would work well too.
Once chilled the crème anglaise can be made into ice cream. We added a couple of teaspoons of rose water and some chopped up pieces of lokum (Turkish delight) while the mixture was churning. It went very well with a gooseberry tarte tatin.
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