Honey Vanilla Crème Fraîche Recipes

HONEY CRèME FRAîCHE SAUCE

Honey crème fraîche sauce image

Sweet cream topping sauce made with honey and crème fraîche

Provided by Layla Pujol

Time 5m

Number Of Ingredients 4

Ingredients

8 oz. crème fraîche
1-2 tbsp. honey (more or less based on your preference)
Vainilla extract (optional)
Orange zest (optional)

Steps:

Mix the crème fraîche and the honey - plus any additional flavorings - together using a spoon until well mixed.
Serve immediately or refrigerate until ready to use.

INA'S HONEY VANILLA CREME FRAICHE

Ina's Honey Vanilla Creme Fraiche image

Serve this over fresh berries or peach slices, or as a topping for pound cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

1 pint creme fraiche
3 tablespoons honey
1/2 teaspoon pure vanilla extract
1/2 vanilla bean, split lengthwise and scraped

Steps:

To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.

HONEY VANILLA FROMAGE BLANC

Honey Vanilla Fromage Blanc image

Provided by Ina Garten

Categories dessert

Time 7m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
Vanilla seeds scraped from 1 vanilla bean
Ripe stone fruit such as peaches, nectarines, plums
Berries such as raspberries and strawberries
Citrus fruit such as oranges, cut in segments
Raspberry Sauce

Steps:

Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.
To assemble, spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side. I find that some people like it less sweet with just a drizzle of sauce while others prefer more sauce.

ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE

Roasted Apricots with Honey-Vanilla Crème Fraîche image

Provided by Bon Appétit Test Kitchen

Categories Dessert Roast Quick & Easy Frozen Dessert Apricot Summer Honey Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 serving

Number Of Ingredients 7

Ingredients

1 cup (packed) golden brown sugar
1 teaspoon ground cardamom
6 large or 12 small apricots (about 1 1/2 pounds), halved, pitted
3 1/2 tablespoons honey, divided
2 tablespoons unsalted butter, diced
1 8-ounce container crème fraîche or sour cream
2 teaspoons vanilla extract

Steps:

Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.

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