African Vanielje on Sep 20 2007 at 2:19 pm | Filed under: Uncategorized
This coulis is the perfect dance partner for the divinely sophisticated basil ice cream. To make it is simplicity itself.
To make a simple sugar syrup you need
- 1 cups (250ml) organic granulated sugar
- 1/4 cup (60ml) water
Place in a non-reactive saucepan with straight sides.
Stir over a low heat until the sugar is dissolved.
Once the sugar is dissolved brush down any crystallized sugar from the sides of the pan with a scrupulously clean pastry brush, dipped in cool water.
After this do not stir as the sugar will cook unevenly and may burn.
Turn up the heat and bring the syrup just to the point of boiling. (100*C or 212* F on a sugar thermometer)
Remove from the heat and allow to cool.
Once cooled add to a blender with
- 500g of fresh raspberries
Blitz.
Strain out the seeds through a fine mesh sieve and stir in some thick aged balsamic vinegar to taste. I use Belazu for its mellow sweetness.
Chill until you wish to use.
This can also be added to simple vinaigrette’s to make a delicious dressing for salads, especially those with feta or fruits in them.
I agree that these combinations would be heaven! Basil is my favourite herb but I must say I have never had it in ice cream. I will have to give this a try!!!
It’s well worth it Valli,let me know if you try it