Fruit flavored creme anglaise

[ccp900]

Hi all. I've been trying to search the Internet for fruit flavored creme anglaise using jams rather than steeping.

Haven't really found something definite but are there downsides to mixing completed creme anglaise with let's say guava jam to make guava flavored dipping sauce? Or in that case any other jam?

[Lisa Shock]

You have to watch out for protease content, guava happens to be one of the problematic fruits.

 

If it's a non-protease containing fruit, say, raspberries, jam wouldn't hurt anything, but, you'll change the texture and probably make it thicker.

[Bojana]

I would use dehydrated fruit, pulverised. If you can afford, freeze dried fruit.

[ccp900]

Thanks! I could stir in some heavy cream to thin it out again, correct? I'll run the jam through an immersion blender as well to puree any bits. Good plan?

[pastrygirl]

You have to watch out for protease content, guava happens to be one of the problematic fruits.

 

If it's a non-protease containing fruit, say, raspberries, jam wouldn't hurt anything, but, you'll change the texture and probably make it thicker.

 

If cooking destroys it, then guava jam should not be a problem

[jmacnaughtan]

You might get a better result simply by replacing the milk in the anglaise for fruit juice or purée, adding a little more if you need to thin it out.  With jam, you're going to add a lot of sugar and not necessarily a lot of flavour.

[Lisa Shock]

If cooking destroys it, then guava jam should not be a problem

True, in theory. In actuality, it varies by how long it was cooked and I have seen guava jams turn meat mushy in the past.

[ccp900]

Thanks for the further replies. Jmacnaughtan, if I replace the milk with just juice would there be an ideal percenTage for milk vs juice?

[jmacnaughtan]

Thanks for the further replies. Jmacnaughtan, if I replace the milk with just juice would there be an ideal percenTage for milk vs juice?

 

It depends on the fruit, but I'd just normally do a straight swap.  Replace all the milk with the same weight of juice.  Some (for example lemon juice) will thicken up a bit more, some a bit less, so you'd need to play around with it.

[Shalmanese]

The pectin in the jam is going to interfere with the texture. If you want that same jammy note in the cream, I'd try making syrups instead. Take whatever sugar is in your creme anglaise recipe and toss it with cut up chunks of fruit and let it sit for at least a couple of hours, preferably overnight. If you want a fresh fruit flavor, strain and add to the anglaise. If you want a cooked fruit flavor, cook briefly, then strain and add.

[ccp900]

Thanks again guys! So helpful!

I'm a beginner and there are no good foundational schools here for pastry making that isn't like 2 years straight. Not very inclusive of people who need to work.

Edited February 20, 2015 by ccp900 (log)