Mango and Ginger Creme Anglaise for Fresh Berries

RH Staff

Yield: 12 servings.

1 pint strawberries
1 pint blueberries
1/2 pint raspberries
2-3 Tbsp. sugar
1 quart prepared RC Creme Anglaise
1 tsp. RC Mango Compound
1 1/2-2 tsp. RC Ginger Purèe
2-lb. loaf pound cake, sliced as needed, melted butter

Wash and dry berries. Hull strawberries, cut in half and combine with blueberries, raspberries and sugar. Toss well and set aside. Combine the prepared RC Creme Anglaise, RC Mango Compound and RC Ginger Purèe. Refrigerate for service. Grill the sliced pound cake, turning quickly to avoid scorching and brush with melted butter. Top with berries, and garnish with Mango & Ginger Creme Anglaise and RC Pastel Coulis (recipe follows).

For Pastel Spring Coulis: For pastel-colored dessert garnishes, combine 8 oz. of prepared RC Coulis Mix with 3 oz. of vanilla yogurt and refrigerate.

Photo Credit: RC Fine Foods