Crème Anglaise (translation "English Cream") is a very light, pourable custurd. It can be used as a base or decoration for other desserts, it is almost a pastry cream, and is basically the same as some ice cream batters that I've used. This was supposed to be a part of my first Daring Baker's challenge, to be drizzled on top of the Mousse Covered Pavlovas. However, I decided that they looked nice as is, and didn't end up using it as a drizzle. I still made it and will use it in something else, maybe with floating islands.
1 comment:
What lovely little bites! I made little ones as well and found them just the perfect size. (The mousse is yummy but rich!) Great job on the challenge.
Post a Comment