Monday, October 01, 2012

Crème fraîche

So I'm going to imagine my fellow American haven't had much exposure to Crème fraîche , but how about you international fellows?  I've been working on pulling sugar out of my diet, but I still want rich food from time to time.  I was thinking an unsweetened fruit desert with Crème fraîche for a treat.  I've also got a few soups that I'm eyeing that you can place a dollop as a garnish.

I don't remember what the genesis of this idea was, but here is the Joy of Baking how to video that got me interested in making some crème fraîche and using it in cooking.  I also thought I'd throw around some recipes for the fun of it

Crème fraîche Mousse with strawberries - I'd play with the sugar here, as 1/4 cup seems like a lot for a small desert.  Also for those wondering caster sugar is the half step between white sugar and powdered sugar.  You can just pulse some white sugar in you food processor to make it.

Milk Chocolate Mousse with Port Ganache and Whipped Crème Fraîche - I'd just go with this one.  The port is sweet, but only 2 tablespoons of sugar are added so it's really not over the top sweet.

I need to use my sourdough starter again so I could just use the crème fraîche as a topping for crumpets.

Any idea's?  How would you use the crème fraîche?

1 comment:

  1. Ooh - in a black bean soup! You could also add it to a smoothie to get a creamy texture without adding ice cream or additional sugar. Those are two off the top of my head. I'm also dreaming of adding it to some macerated raspberries because that would be lovely too.