Thai Basil Ice Cream With Beaumes De Venise Fruit Compote Recipes

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THAI BASIL ICE CREAM WITH BEAUMES DE VENISE FRUIT COMPOTE



Thai Basil Ice Cream with Beaumes de Venise Fruit Compote image

Provided by Ming Tsai

Categories     dessert

Yield 4 servings

Number Of Ingredients 11

4 cups milk (reduced with Thai basil to 2 cups yield)
2 cups Thai basil leaves
1/2 cup mint leaves
1 Tahitian vanilla bean, split lengthwise and scraped
1/2 pound sugar
3/4 cup egg yolks
2 cups heavy cream
1 small pineapple, peeled and 1/2-inch dice
2 mangoes, 1/2-inch dice
1 small strawberry papaya, 1/2-inch dice
1/2 cup Beaume de Venise wine (sweet muscat from Cotes du Rhone)

Steps:

  • In a non-reactive saucepan, simmer milk with basil, mint and the vanilla bean and reduce 50%. If time is available, let herb steep in milk overnight. Strain out herbs and vanilla bean and heat with sugar. Bring to scalding. Hand whisk the yolks in a stainless steel bowl. Temper the yolks by adding only a ladle of hot milk to the yolks. Mix well then add tempered yolks back to the saucepan. On medium heat, whisk constantly for 2 minutes. Strain and cool in an ice bath. When mixture is cooled, add heavy cream. Spin base according to manufacturer's instructions. Do not overspin the base. Spinning should stop when a soft-serve consistency is achieved, about 8 to10 minutes. Place in freezer before serving.
  • For the Beaumes de Venise Fruit Compote: In a non-stick skillet, heat everything together and reduce by 20 percent. Fruit should be hot, but still tender-firm.
  • PLATING In a pasta bowl, spoon the compote and top with 3 quenelles of ice cream. Serve immediately.

SABAYON OF MUSCAT DE BEAUMES DE VENISE WITH FRESH BERRIES



Sabayon of Muscat de Beaumes de Venise with Fresh Berries image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 6

4 large egg yolks, at room temperature
1/2 cup granulated sugar
3/4 cup Muscat de Beaumes-de-Venise, at room temperature
1 teaspoon grated orange zest
1 1/4 cups mixed fresh berries, such as blueberries, raspberries, and blackberries
4 mint sprigs, for garnish

Steps:

  • Place the yolks in a medium, heatproof bowl. Gradually whisk in the sugar and whisk until the mixture is thick enough to form a thick ribbon when the whisk is lifted, about 2 minutes. Beat in the Muscat and orange zest. Place the bowl over a pot of simmering water. Whisking constantly, cook until the sabayon is warm and doubles in volume, about 8 minutes. Pour into 4 wine glasses. Refrigerate until chilled, about 1 hour. To serve, spoon the berries over each serving, and garnish with a mint sprig.

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