anglaise

4 qt half & half 18 oz honey - 40 yolks 2 c sugar =Heat 1., blanche 2., proceed as for creme Anglaise. Let cool overnight, whisk well before freezing in machine

Creme Anglaise Double Chocolate cheesecake (see recipe) =Make creme Anglaise, freeze, fold in cheesecake bits.

60 g almonds 60 g sugar - 500 ml milk 5 yolks 45 g sugar - 7 g gelatine 60 ml water - 125 ml cream-soft peaks - raspberries chocolate trellis creme chantilly =Praline 1., Anglaise 2.,add 3. to hot Anglaise, fold in 1. add 4. after chilled. Paper line moule, layer of rum imbibed macaroons in center.