Summer Berries With Lemon Creme Fraiche Recipes
SUMMER BERRIES WITH LEMON CREME FRAICHE
A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.
Provided by gailanng
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
- Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
- Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.
PAVLOVA WREATH WITH BERRIES AND CREME FRAICHE
When you want to keep things simple in the kitchen but still enchant your guests with dessert, a ring of mini pavlovas served with jewel-like, sugar-encrusted berries and a pillow of whipped cream and creme fraiche just might do the trick.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees. Use a pencil to trace a 10-inch-diameter circle on a piece of parchment. Trace a 6-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in cornstarch, vinegar, and vanilla.
- Divide mixture between two large piping bags fitted with a 3/4-inch plain round tip. Pipe 10 evenly spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off oven; let stand in oven 1 hour.
- Gently roll some of the berries in a damp paper towel, then roll in remaining 3 tablespoons sugar to lightly coat.
- To serve, whisk creme fraiche until thickened, then fold in lemon zest. Whisk cream to medium peaks, then fold into creme fraiche; divide among hollows in pavlovas. Garnish with sugared and unsugared berries.
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