C – What in the world am I going to do with all the bronze fennel fronds?
Jim, you really threw me for a loop on this one. You brought a whole lot of it back to the kitchen. I am sure I am going to give a way most of it. It’s an interesting ingredient, But … did we have to have so much of it. It is an herb and not like fennel bulbs, where you can chop it up and use it as a vegetable.
I managed to add some bronze fennel fronds in a few things. But, each only has about a tablespoon or two in it. I didn’t make much of a dent. Jim suggested I steep it in ice cream. I wasn’t a big fan of the idea. He loves his unique ice cream flavors.
I thought about it, but wanted something else. I wanted it in more of a sauce.
I always like the idea of crème anglaise with fruit. I wonder if steeping it with fennel fronds would do anything. I am hoping it adds a nice star anise flavor to the sauce and elevates the fruit flavor.
I think I needed to add more fennel fronds if I am making this. This sauce would be great with a plain vanilla cake or something that doesn’t have a lot of flavor. But, with berries it just didn’t do much.
I only tasted the sweet cream with a hint of the fennel fronds. If you like fresh fruit with a sweet creamy custard sauce make this. It’s delicious.
| CSA Box Week #1 2016: Bronze Fennel Steeped Creme Anglaise with Summer Fruit |
- ½ cup milk
- ½ cup heavy whipping cream
- pinch of salt
- 3 Tbsp granulated sugar
- 1 bunch or about 1 cup bronze fennel fronds
- 3 egg yolks
- Fresh summer fruit such as strawberries, black berries, blueberries and peaches
- Mint leaves for garnish
- Place milk, cream, salt, sugar and fennel fronds in a small sauce pan. Bring to a low simmer just until small bubbles form on the sides of the pan. Turn off the heat and let the mix steep for 45 minutes.
- After 45 minutes, reheat the cream mixture to a light simmer again.
- In a small mixing bowl, place egg yolks and beat to incorporate.
- Slowly ladle in the cream mixture into the egg yolks, while beating the mix until all has incorporated. Discard the fennel fronds.
- Place the cream mixture back into the saute pan again.
- Bring the mixture to a simmer while stirring constantly. Stir until the mixture is thick but not too thick. Be careful not to make it curdle.
- Remove from heat and strain through a fine mesh strainer.
- Place in a container and chill completely.
- Once you are ready to serve, scoop a few spoonfuls into a serving plate.
- Top with fruit and garish with some fresh mint leaves.
- Serve.
- Enjoy!
Jim still wants fennel fronds ice cream. Maybe that will work out better to highlight these fennel fronds.
I’m still hoping next time we don’t get so much of a product that I can’t figure how to use it all.