John Myers
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Anise Cream with Ouzo Apricots
The perfect anise cream with ouzo apricots recipe with a picture and simple step-by-step instructions.
Aniseed cream
- 350 ml Milk
- 0,5 tsp Anise seeds, crushed
- 80 g Raw cane sugar
- 2 Eggs
- 40 g Strength
- 30 g White couverture
- 3 sheet Gelatin
- 400 g Cream, whipped until stiff
- 1 pinch Salt
Ouzo apricots
- 150 g Soft apricots
- 80 ml White wine
- 20 ml Ouzo
Aniseed cream
- Bring the milk with half of the sugar and the aniseed to the boil and let it steep for ten minutes, covered. Mix the eggs well with the remaining sugar, a pinch of salt and the starch. Add the warm milk, stir well again and pour back into the pot through a sieve. Soak the gelatine in cold water.
- Bring to the boil over medium heat, stirring constantly, and cook for another minute. Pour into a bowl, add the chopped couverture and the pressed gelatine and stir well. Cover with foil and let cool down to room temperature.
- Then stir again until smooth and fold in the whipped cream, pour into dessert glasses and let set in the refrigerator for at least 3 hours.
Ouzo apricots
- Finely dice the soft apricots. Bring the wine to the boil together with the ouzo, add the apricots, simmer for a minute, then pour into a container and let cool down completely.
Assembly and finish
- Pour the ouzo apricots over the aniseed cream and serve.
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