I use balsamic vinegar glaze in this recipe, but I have also used an aged balsamic that my mother was given as a gift and it worked beautifully. What you are looking for is any balsamic that is on the sweet side, if you use a very tart one, obviously, it makes the fruit taste unripe. You can also use frozen berries in this dish, but they need to be drained well and can make the dish a bit soupy, fresh is better.
3 cups Berries, strawberries, blue berries etc. 1 1/2 tablespoons of aged balsamic vinegar or balsamic glaze 1 Cup evaporated skim milk 1/4 cup plus 4 tablespoons sweetener 2 Tsp Vanilla Extract 4 egg yolks
Method
For the fruit salad - pretty simple really, throw all the berries into a bowl with the balsamic and mix. Taste the berries and if the balsamic makes them too tart add a little confectionery sugar (make sure to add the extra calories.
For the Creme Anglaise - Put the egg yolks into a bowl with the sweetener and mix until the yolks are a pale yellow. Put the evaporated milk and vanilla in a saucepan and heat until the milk begins to boil. Take the milk off the heat and add to the eggs in a steady stream wisking as you go. Return the milk and egg mixture to the saucepan and warm over a gentle heat until just thickened. The Creme Anglaise will be very frothy at this point, which is not the consistency you are after. Strain through a fine sieve and chill. Serve Creme anglaise over berries.
Calories
Fat
Sodium
Carbs
Fiber
Protein
154
2.2 g
418 mg
10.8g
2.6g
9g
Serving suggestion
Layer alternative levels of berries and creme Anglaise in a tall glass
