Best 3 Strawberries With Creme Fraiche And Sugar Recipes
Indulge in a delightful culinary journey with our curated collection of strawberry recipes, each offering a unique taste experience. From the classic pairing of strawberries with crème fraîche and sugar to the innovative strawberry and goat cheese salad, these recipes showcase the versatility of this beloved fruit. Embark on a sweet adventure with our selection of strawberry desserts, including the tantalizing strawberry shortcake and the refreshing strawberry sorbet. Elevate your meals with savory strawberry dishes such as the tangy strawberry salsa and the savory strawberry and chicken salad. Our comprehensive guide caters to various dietary preferences, including vegan and gluten-free options, ensuring everyone can savor the goodness of strawberries.
Here are our top 3 tried and tested recipes!
BROWN SUGAR CUSTARD WITH STRAWBERRY COMPOTE, WHIPPED CREME FRAICHE AND ALMOND HONEYCOMB
Steps:
- For the custard: Preheat the oven to 325 degrees F.
- Combine the cream and vanilla seeds in a small saucepan and cook until it reaches 180 degrees F or tiny bubbles form on the side of the pot.
- Combine the egg yolks, brown sugar and salt in a large bowl and whisk until light and smooth in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly to prevent the yolks from overcooking.
- Transfer the custard to a large measuring cup or pitcher, then divide it among four 8-ounce mason jars, filling about two-thirds of the way full. Place them in a deep baking dish. Fill the baking dish with hot water, coming about halfway up the sides of the jars. Cover the jars with aluminum foil and transfer to the oven; bake until the custard jiggles like gelatin when the jars are tapped, 25 to 30 minutes. Remove from the oven, uncover and transfer to the refrigerator to chill until set, about 1 hour and up to overnight. Alternatively, place in the freezer for 25 to 30 minutes.
- For the compote: Prepare an ice bath and set aside.
- Combine the strawberries, granulated sugar, cloves, salt and 1 teaspoon vanilla in a medium saucepan and cook over medium-low heat until the strawberries are soft, the liquid is syrupy and the bubbles are thick and slow, about 20 minutes. Cool down completely over the ice bath. (The compote will thicken as it cools.) Finish with the lemon juice.
- For the honeycomb candy: Line a baking dish with parchment paper.
- Spread the almonds in an even layer on a second baking sheet and toast in the oven until lightly golden and fragrant, 8 to 10 minutes. Remove from the oven and set aside.
- Combine the granulated sugar, corn syrup, honey, salt and 1/4 cup water in a medium saucepot. Whisk the solution together gently and wipe the sides of the pot down with water so it does not have any sugar crystals stuck to it. Heat the solution over medium heat until it reaches 300 degrees F on a candy thermometer, 10 to 12 minutes. Fold in the almonds and whisk in the baking soda. Immediately pour the mixture out into the lined baking dish, using a rubber spatula to smooth into an even layer. Let cool completely, about 45 minutes.
- Cut the honeycomb into sticks or break into shards.
- In a medium bowl, whisk to combine the creme fraiche with the remaining 1/4 teaspoon vanilla extract until stiff peaks form.
- Place a large spoonful of the strawberry compote on top of each custard and top with a dollop of the whipped creme fraiche. Stick a shard or stick of the honeycomb into each and garnish with the fresh mint.
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.
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.
Tips:
- Choose the ripest, sweetest strawberries you can find. Local, organic berries are always the best option.
- Use crème fraîche that is at least 35% butterfat for the best flavor and texture.
- If you don't have crème fraîche, you can substitute sour cream or plain yogurt. However, the dish will not be as rich and creamy.
- Add a tablespoon of Grand Marnier or Cointreau to the crème fraîche for a boozy twist.
- For a more elegant presentation, pipe the crème fraîche onto the strawberries using a pastry bag fitted with a star tip.
- Garnish the dish with fresh mint or basil leaves.
Conclusion:
Strawberries with crème fraîche and sugar is a classic French dessert that is both simple to make and absolutely delicious. The combination of sweet, juicy strawberries, rich and creamy crème fraîche, and crunchy sugar is irresistible. This dish is perfect for any occasion, from a casual brunch to a formal dinner party. So next time you're looking for a quick and easy dessert that will wow your guests, give this recipe a try. You won't be disappointed.
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