Strawberry And Crème Fraîche Gratin Recipes
FRESH STRAWBERRIES WITH BROWN SUGAR CREME FRAICHE EASY!!!
Strawberry season is upon us on California, and we are lucky enough to live in an area where Usegi farms does all of their growing and selling directly from the field. This is one of my most easy and favorite ways to serve these beauties! COOKS NOTES: I also sub sour cream for the creme fraiche. Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: France.
Provided by kiwidutch
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Stem and slice strawberries.
- Stir brown sugar into creme fraiche.
- Serve strawberries in bowls and pass the creme fraiche to drizzle over the top and sprinkle with mint for garnish.
POTATO GRATIN WITH GRUYèRE AND CRèME FRAîCHE
Categories Cheese Dairy Potato Side Bake Thanksgiving Fall Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.
- Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.
- Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
CRèME FRAîCHE PANNA COTTA WITH STRAWBERRIES
The stated purpose of my junior year abroad was to study at the famous London School of Economics, but the first thing I did when I got to England was land a part-time job at the Roux brothers' (also famous) restaurant, Le Mazarin. Of all the challenges of living abroad, I never thought I'd have a problem finding something decent to eat. Boy, was I wrong. While the food we served guests at Le Mazarin was topnotch, staff meals were a different story. Stripped chicken carcasses, limp vegetable trimmings, and, if we were lucky, a box of just-add-water mashed-potato flakes were the components of just about every meal. The rest of London wasn't offering many great options either at that time. Fish and chips and heavy pub fare dominated the food scene in the late eighties, before Britain's culinary renaissance. The one thing I found worth eating (and could afford on the £10 a week my job paid) was scones with clotted cream and strawberries. And that's exactly what I ate, for 6 straight months. After so many meals of strawberries and cream, it's a wonder that I still love that combination. Panna cotta ("cooked cream"), a silken, eggless Italian custard, is an easy-to-make complement to perfectly ripe berries. I've added crème fraîche to the traditional recipe to balance the strawberries' sweetness with some tang. You can make the panna cotta in individual ramekins and unmold them just before serving or make it in a large gratin dish and spoon it out at the table family-style.
Number Of Ingredients 7
Steps:
- Place the milk in a large bowl, sprinkle the gelatin over it, and stir to combine.
- In a medium saucepan, bring the cream and 5 tablespoons sugar to a boil. Lightly oil eight 4-ounce ramekins or custard cups (or a large gratin dish if serving family-style).
- When the cream mixture comes to a boil, turn off the heat and let it sit a few minutes.
- Slowly whisk the cream into the gelatin, and then whisk in the crème fraîche.
- Strain the mixture, and pour it into the prepared molds. Chill in the refrigerator for at least 3 hours.
- Ten minutes before serving, slice the strawberries, and toss them with a tablespoon or so of sugar, to taste.
- Run a hot knife around the edges of the panna cotta and invert it onto a large chilled platter. Surround the custard with the strawberries and their juice.
STRAWBERRIES WITH CREME FRAICHE AND SUGAR
Strawberries with Creme Fraiche and Sugar come together for the perfect warm-weather dessert.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Number Of Ingredients 3
Steps:
- Rinse however many strawberries you have (they should be ripe and fragrant) and pat them dry, but leave the hulls on to use as little handles. To eat, swirl a berry in creme fraiche, then dust it with confectioner's sugar.
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