Orange Crème Anglaise
Yields: Approximately 1 cup
1/2 cup whole milk
Finely grated zest of 1 orange
2 egg yolks
3 tablespoons granulated sugar
½ teaspoon pure vanilla extract
¼ cup FAGE Total 2%
1. Prepare an ice bath by filling a large bowl with ice and water. Set aside.
2. Combine the milk and orange zest in a small saucepan and bring to a simmer over medium heat. Whisk together the yolks and sugar in a medium bowl until pale. Slowly temper in the warm milk, whisking constantly, then return the mixture to the saucepan and cook over medium heat, stirring with a wooden spoon constantly, until the mixture thickens and coats the back of the spoon. Remove from the heat and stir in the vanilla extract.
3. Pour the crème anglaise into a clean medium bowl, set the bowl in the ice bath and stir until cold, about 2 minutes. Remove from the ice bath and whisk in the FAGE Total. Strain mixture into a clean bowl, cover and refrigerate for at least 30 minutes and up to 1 day before serving.
1 pint blueberries, picked over and rinsed
2 oranges, peeled and segmented
Juice from the segmented oranges
Clover honey, to taste depending on sweetness of berries
1 tablespoon finely chopped fresh mint or basil
Combine the blueberries, oranges, juice and honey to taste, in a bowl and let sit for at least 30 minutes in the refrigerator before serving. Stir in the mint or basil just before serving.