Sunday, March 7, 2010

Blueberries with Whipped Creme Fraiche and Honey

So here's the recipe for the dessert we enjoyed at our potluck (adults, anyway; the kids enjoyed the monkey cookies!) Next time I might try adding just a touch of Grand Marnier.

Blueberries with Whipped Creme Fraiche and Honey

2 cups creme fraiche (see instructions below)
honey to taste
3 cups blueberries (lots of other fruits work well here; I can't wait to try it with grated apple and cinnamon!)

Beat the creme fraiche to soft peaks, then whip in honey for two minutes more. Softly fold in blueberries just as much as needed to combine thoroughly. Serve with a spring of mint if you've got it, or a smile if you don't.

To Make Creme Fraiche

Mix four tablespoons of buttermilk into two cups of heavy cream in a glass or pryex container and stir until thoroughly blended. (It is best to make creme fraiche in the morning, and wise to do so the day before you'll need it.) Cover and leave sitting in a warm spot in your kitchen for 4-12 hours. Stir every two hour or when you think of it. When you notice that the mixture has started to thicken, transfer it to the refrigerator, where it will thicken further.

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