Mint sauce ( may 92)

Yield: 1 Servings

Measure Ingredient
20 \N Fresh mint leaves
2 cups Milk
½ cup Sugar; or more to taste
4 \N Egg yolks (up to 5)
1 tablespoon Mint liqueur

Process mint leaves until coarsely chopped. Add milk and process once.

Place in a saucepan and bring to boil. Turn off heat. Chill 6 hours or overnight.Strain Beat egg yolks with sugar until lemon colored Meanwhile bring minted milk to boil. Pour boiling milk slowly into yolks beating in low. Transfer to saucepan and cook over very low heat until it coats a spoon ( about 4 to 5 minutes). DON'T LET IT BOIL. Place pan in a large bowl with ice and water and stir until cold. Chill NOTES : Serve with chocolate mousse or avocado mousse Recipe by: Miriam P. Posvolsky

Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 16, 1997

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