Summer Berries With Lemon Creme Fraiche Recipes
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.
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.
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