Creamy sauce with anise
2 servings
20 minutes
Creamy sauce with anise is an exquisite blend of tenderness and aroma from European culinary tradition. Anise, known for its warm, spicy flavor with hints of licorice, adds refined depth to the sauce. Its base features a velvety texture of milk and cream delicately enriched with the sweetness of sugar and richness of egg yolks. A light addition of cherry vodka highlights fruity notes, creating a perfect balance of taste. This sauce perfectly complements desserts—from baked fruits to vanilla ice cream—adding a sophisticated touch. Its chilled, slightly thick consistency makes it a wonderful accompaniment to festive dishes, adding a touch of elegance to every spoonful.
1
Boil the milk with sugar and anise seeds for 10 minutes. Slowly pour the boiling mixture into the egg yolks while continuously whisking. Place the sauce on low heat and continue whisking until it thickens. Do not let it boil.
- Milk: 0.5 l
- Sugar: 60 g
- Star anise: 2 teaspoons
- Egg yolk: 8 pieces
2
Strain the sauce through a sieve, then add cherry vodka. Place the pot on ice and stir to cool the sauce. Whip the cream.
- Kirsch (cherry brandy): 0.1 l
- Whipped cream: 0.25 l
