Honey Vanilla Crème Fraîche Recipes

BELGIAN WAFFLES WITH HONEY VANILLA CRèME FRAîCHE

Steps:

• In a medium saucepan, heat milk and butter over medium-low heat until butter is melted, about 3 to 5 minutes. Remove from heat and allow mixture to cool to the touch.
• In a large bowl, whisk together flour, sugar, yeast and salt. Gradually mix in milk-mixture, stir until smooth. Add eggs and vanilla and continue to mix until smooth. Use a rubber spatula to scrape down sides of the bowl.
• Cover bowl with plastic wrap and refrigerate for 12 to 24 hours.
• Meanwhile, in a small bowl, gently mix crème fraîche, honey and vanilla. Add more honey and vanilla 1/2 teaspoon at a time to taste. Be sure to not over mix as this could create lumps in the crème fraîche. Cover and store in the fridge until ready to serve.
• Heat waffle iron. When waffle iron is hot, remove the bowl of batter from the fridge. The batter should appear foamy and have risen. Stir a few times to deflate and bring the batter together.
• Evenly pour about a 1/2 cup of batter into the hot waffle iron. Cook according to the manufacturer's instructions. Once cooked, transfer to a wire rack. Once all waffles are cooked, plate and spread honey vanilla crème fraîche and fresh fruit.

INA'S HONEY VANILLA CREME FRAICHE

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

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

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.

FRESH PEACHES WITH HONEY-VANILLA CREME FRAICHE

Steps:

• Stir creme fraiche, honey, and vanilla sugar together in a bowl until smooth. Be sure to scrape the spoon often, as the honey tends to stick to it and harden.
• Divide diced peaches into 2 dessert bowls. Drizzle creme fraiche mixture over peaches and serve immediately.

FRESH PEACHES WITH HONEY-VANILLA CREME FRAICHE

Steps:

• Stir creme fraiche, honey, and vanilla sugar together in a bowl until smooth. Be sure to scrape the spoon often, as the honey tends to stick to it and harden.
• Divide diced peaches into 2 dessert bowls. Drizzle creme fraiche mixture over peaches and serve immediately.

FRENCH FIG COMPOTE WITH HONEY CREME FRAICHE

Steps:

• Place the figs in a heat-proof bowl.
• In a small saucepan combine the wine, orange juice, sugar and the seeds from the vanilla bean.
• Over med heat, bring to a boil, stirring to dissolve the sugar.
• Boil until slightly thickened and reduced to 3/4 c, about 5 minute.
• Pour over the figs and let stand at room temperature until cool.
• In a separate bowl, beat the creme fraiche, honey & vanilla extract on high speed until thick.
• Spoon the fig compote into dessert glasses and top with a dollop of the creme fraiche mixture. Serve at once.

FRENCH TOAST CROSTINI W/HONEY CREME FRAICHE

Steps:

• Preheat oven to 200 degrees.
• In a medium bowl, whisk together eggs, cream, vanilla, salt and cinnamon.
• In a large skillet on medium heat, melt half of the butter.
• Dip (do not soak) each side of the bread in the egg mixture and gently shake off excess. In batches over medium-high heat, adding more butter as needed, cook bread until golden brown on both sides.
• Remove and keep warm in the oven.
• To serve, top each slice with a dollop of Honey Crème Fraîche, a drizzle of honey and a sprinkle of almonds.
• Honey Crème Fraîche: In a medium bowl, whisk all together.