This sauce was used in the dessert plate, to compliment Japanese Green Tea Cakes and Star Anise Ice Cream for our "Stir It Up in Chicago" event at Kendall College, entitled "A Spicy Asian Journey," in August 2005.
This quick and delicious sauce is very versatile.
Mix the cream, ginger, zest, and coriander in a small saucepan. Bring it to the boiling point on the stove, then cover and remove from heat. Let stand 15 minutes to infuse flavor.
In a mixer, beat the yolks and sugar until it is thick and pale, 2-3 minutes.
Temper the yolks with the warm cream mixture. Slowly whisk them together, being careful that the cream isn't hot enough to cook the eggs.
Heat the mixture over medium-low heat until it starts to thicken and coats the back of a wooden spoon. Do not let it boil. Remove from heat and stir in vanilla extract. Strain sauce through a fine sieve to remove the ginger, zest, and coriander.
This sauce can be used warm or chilled. It will thicken up more as it cools.
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