Coach Farm Crème Fraîche With Fruit Recipes

COACH FARM "CRèME FRAîCHE" WITH FRUIT

Coach Farm

Categories Fruit Brunch Dessert No-Cook Quick & Easy Yogurt Vanilla Gourmet New York

Yield Serves 6

Number Of Ingredients 9

Ingredients

For sauce
1 2/3 cups Coach Farm goat's milk yogurt* or plain yogurt
3/4 cup Yo-Goat* (Coach Farm yogurt drink)
2 tablespoons sugar
1 teaspoon vanilla
7 1/2 cups 1/2-inch cubes mixed fruit such as mango, kiwi, banana, and/or melon
Garnish:
assorted edible flowers
*Goat's milk yogurt or Yo-Goat (Coach Farm yogurt drink) are available at specialty foods shops and natural foods stores.

Steps:

Make sauce:
In a bowl whisk together yogurt, Yo-Goat, sugar, and vanilla.
Divide fruit among 6 small bowls.
Pour "crème fraîche" evenly over fruit and garnish with flowers.

SINFULLY RICH CREME FRAICHE

Sinfully Rich Creme Fraiche image

This is a sinfully rich, thick and creamy, and just a bit tart creme fraiche that my grandmother always made, especially in the summer to be spooned over fresh fruit. Will keep refrigerated up to a week.

Provided by Sandy

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 18h20m

Yield 12

Number Of Ingredients 2

Ingredients

1 cup heavy whipping cream
½ cup sour cream

Steps:

Mix heavy cream and sour cream together in a glass bowl. Cover with plastic wrap and let stand at room temperature until thickened, 18 to 24 hours. Refrigerate before serving, at least 15 minutes.

Nutrition Facts : Calories 88.9 calories, Carbohydrate 1 g, Cholesterol 31.4 mg, Fat 9.3 g, Protein 0.7 g, SaturatedFat 5.8 g, Sodium 12.6 mg

OYSTER POMELO WITH CRèME FRAîCHE

Oyster pomelo with crème fraîche image

Milder and sweeter than grapefuit, pomelo is a citrus fruit that pairs beautifully with rock oysters in this stylish dinner party starter or canapé

Provided by The Mash Inn

Categories Starter

Time 23m

Number Of Ingredients 4

Ingredients

60ml crème fraîche
½ pomelo
12 medium rock oysters
coarse salt , to serve

Steps:

The night before, or at least 3 hrs prior to serving, carefully cut all the skin and pith off the pomelo. Cut the segments from the fruit, then heat a non-stick frying pan with no oil on a medium heat. When hot, add the segments in one layer. Let them stick and get a little black (this will take 6-8 mins), then remove from the heat and stir gently to break up the segments. Set aside in the fridge to chill until needed.
To serve, carefully open the oyster shells by holding the oyster in a folded tea towel, flat-side up with the hinge exposed. Insert a knife into the hinge and wiggle to lever open. Discard the top shell and run the knife under the oyster to loosen it from the bottom curved shell. Serve in the bottom shell with 1tsp crème fraîche and 1 tsp scorched pomelo segments. Serve the oysters on top of piles of coarse salt to hold them steady.

Nutrition Facts : Calories 52 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium

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