Wednesday, 12 October 2016

Fennel Blossom Recipe

Try Fennel Blossom ice-cream for those warmer days coming.  

Makes about 1 litre
375ml coconut milk                                               5 egg yolks
450ml double cream                                             150g coconut sugar
1 star anise (crushed)                                           1 pinch of anise with 2 tbsp brandy
1 fennel blossom frond (chopped)                     A pinch of salt
 Ice for chilling
1.   Pour the coconut milk and cream into a heavy-based saucepan. Crush the star anise and add into the pan.  Add the fennel blossom frond (this will also have some of the pollen).
2.   On a medium heat, slowly bring the mix to a gentle simmer and simmer for 3 minutes.
3.   Combine egg yolks and coconut sugar into a large bowl and mix.
4.   Turn up the heat under the milk after it has simmered for 3 minutes, and bring to the boil. Pour this into the egg yolks, whisking constantly to prevent the eggs from curdling.
5.   Pour back into the saucepan and cook the custardy mixture on a low heat, stirring all the time, until it can coat the back of a spoon. Usually about 10 minutes. Do not allow the custard to boil, unless you want scrambled eggs.
6.   Strain through a fine sieve into a bowl, discard any large pieces of star anise, and add the anise/brandy mix (or substitute with pastis or pernod liquer) and a pinch of salt. Then chill in an ice bath, made by filling a larger bowl one-third full with ice and water. Stir occasionally to stop a skin forming. When it's cold, lay a piece of clingfilm directly on the surface of the custard and chill until completely cold. Transfer to a freezer-proof container and freeze until solid.
7.   Before serving, take it out of the freezer for about 10-15 minutes to allow it to soften.

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