蛋奶沙司杜松子酒炖黑莓

Stewed Blackberries with Bay Custard and Gin

我已经流口水了啊~~~

SERVES FOUR

4人份

材料：

480g blackberries

480克黑莓

40g caster sugar

40克精白砂糖

1½ tsp rose water

1.5茶匙玫瑰水

2½ tbsp gin

2.5汤匙杜松子酒

90g savoiardi biscuits, broken into 2cm pieces

90克意大利饼干，掰成2厘米的块儿

360g vanilla ice cream

360克香草冰淇淋

Custard

蛋奶沙司的材料：

90ml double cream

90毫升高脂厚奶油

70ml full-fat milk

70毫升全脂奶

3 bay leaves

3片儿月桂叶

1 egg yolk

1个蛋黄

15g caster sugar

15克精白砂糖

步骤：

First make the custard. Place the cream, milk and bay in a small saucepan and bring to the boil. Remove from the heat immediately. In a small bowl, whisk the egg yolk and sugar until well combined. While whisking, add a little of the milk mix. Slowly add more milk, continuously whisking, until combined. Return the liquid to the saucepan and place on a medium–low heat. Stir continuously for about 10 minutes until the sauce thickens into a custard. Remove from the heat and set aside to cool. Keep in the fridge until ready to use.

先做蛋奶沙司。把奶油、奶和月桂叶放在一个小锅里，煮沸即移走。备一只小碗，把蛋黄和糖搅拌起来，直到它们很好结合。当搅拌的时候，加入一点牛奶的混合物。慢慢加入更多，一直搅拌，直到全部混合好。把这些混合物再倒进锅里，用中火加热。继续搅拌大约10分钟，直到变稠成为沙司。从火上移开，放一边儿冷却，放进冰箱，随用随取。

Place 300g of the blackberries in a small saucepan along with the sugar and simmer on a medium–low heat for 10 minutes, stirring occasionally, until the berries are soft but still hold their shape and lots of liquid has come out. Remove from the heat and leave to cool.

放300克黑莓在一只小锅里面，加入糖，用中火炖大约10分钟，偶尔搅拌一下，直到黑莓变软但是依然保持其形状，且大多数液体已经蒸发了，从火上移开冷却。

Strain the juices from the blackberries and stir through the rose water and gin. Soak the biscuits in the juices until the liquid is fully absorbed.

滤掉黑莓里面的汁液，加入玫瑰水和杜松子酒。加入小饼干让它们吸饱汁液。

To serve, scoop a large portion of ice cream into four glasses or tumblers. Top with the soaked biscuits and pour over the custard. Add the stewed blackberries and the remaining fresh blackberries and serve.

上桌！把冰淇淋分到4只玻璃杯中，在其上加入浸润的小饼干，倒入沙司，加入炖锅的黑莓和剩下的新鲜黑莓，开吃~

特别说明：这道菜出自大神Ottolenghi哦~