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Rich Garlic Ackee Cream

This simple sauce is a great creamy base for the beetroot flatbread but can also be used as a pasta sauce. Simply reserve a bit of the pasta water to thin it out and coat the pasta with.
Servings 1 1/2 cups
Author Chantal

Ingredients

  • 2 tsps Coconut oil or olive, canola, grapeseed, vegetable…whatever you prefer
  • 1 cup Parboiled ackee or canned
  • 2 or more Cloves of Garlic finely minced (I like LOTS of garlic, so I used about 4 cloves)
  • 1/2 cup Heavy Cream
  • Leaves of a couple fresh thyme sprigs
  • Salt & Pepper to taste

Instructions

  1. In a non-stick frying pan, heat oil and add garlic over medium heat till garlic softens and if fragrant.
  2. Add the ackee and sauté till its warmed through.
  3. Add the thyme and cook for another minute or two, then season to taste.
  4. Puree ackee then add cream and blend again till completely smooth.
  5. Depending on the temperature of the ackee and cream, it may come out very thick like a whipped cream which is fine and can be used just like that. If it’s on the warmer side it will be more of a thick sauce, don’t worry, keep it in the fridge a bit and it will thicken up. Either way it’s going to melt when it gets in the oven.
  6. Store covered in the fridge, until ready to use. If you won’t be using it within a week or so it’s best to keep it in the freezer.