Best 5 Strawberry And Crème Fraîche Gratin Recipes

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Indulge in a culinary masterpiece that harmonizes the vibrant flavors of strawberries with the velvety richness of crème fraîche in a captivating gratin dish. This delectable dessert features a medley of recipes that cater to diverse dietary preferences, ensuring everyone can savor this delightful treat. Embark on a journey of culinary exploration as we unveil the secrets behind this extraordinary dessert, promising an unforgettable symphony of flavors that will tantalize your taste buds.

**Recipes Included:**

* Classic Strawberry and Crème Fraîche Gratin: A timeless recipe that showcases the harmonious blend of strawberries and crème fraîche, baked to perfection in a golden crust.

* Vegan Strawberry and Coconut Crème Fraîche Gratin: A delightful plant-based rendition that substitutes coconut crème fraîche for a luscious, dairy-free alternative, creating a guilt-free indulgence.

* Gluten-Free Strawberry and Crème Fraîche Gratin: This variation caters to those with gluten sensitivities, utilizing a gluten-free crust to ensure everyone can relish this delectable dessert.

* Individual Strawberry and Crème Fraîche Gratin Ramekins: Perfect for intimate gatherings or personal enjoyment, these individual ramekins offer a charming presentation and allow for customized toppings and garnishes.

* Strawberry and Crème Fraîche Gratin with Honey-Lemon Sauce: Experience a delightful twist with this recipe, where a zesty honey-lemon sauce adds a refreshing touch to the classic gratin, creating a vibrant flavor profile.

Here are our top 5 tried and tested recipes!

STRAWBERRIES WITH CREME FRAICHE AND SUGAR



Strawberries with Creme Fraiche and Sugar image

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

Strawberries
Creme fraiche
Confectioner's sugar

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 STRAWBERRY TART



Fresh Strawberry Tart image

This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.

Provided by Chef John

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h10m

Yield 8

Number Of Ingredients 11

1 (8 ounce) ball sweet pastry dough
1 (8 ounce) package cream cheese, room temperature
2 tablespoons creme fraiche
2 tablespoons white sugar
1 large egg yolk
¼ teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 pound fresh ripe strawberries, hulled, halved
¼ cup apricot jam
2 teaspoons water

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet.
  • Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
  • Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes.
  • Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
  • Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
  • Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
  • Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer.
  • Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 33.8 g, Cholesterol 61.5 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 8.6 g, Sodium 297.4 mg, Sugar 18.6 g

STRAWBERRY AND CRèME FRAîCHE GRATIN



Strawberry and Crème Fraîche Gratin image

Provided by Michael Kornick

Categories     Berry     Dairy     Fruit     Dessert     Broil     Strawberry     Kidney Friendly     Vegetarian     Pescatarian     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter
1/2 cup panko (Japanese bread crumbs)
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 tablespoon turbinado sugar such as Sugar in the Raw
1 cup crème fraîche
4 cups (from about 2 pounds) strawberries, hulled and halved lengthwise
4 tablespoons wildflower or regular honey
Special Equipment
8 (6-inch) ovenproof dessert plates

Steps:

  • Preheat broiler.
  • In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, pepper, and sugar, and toss to combine. Transfer to medium bowl and set aside.
  • Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.

STRAWBERRY CRèME FRAîCHE ICE CREAM



Strawberry crème fraîche ice cream image

Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special

Provided by Mary Cadogan

Categories     Treat

Time 3h

Number Of Ingredients 3

500g ripe strawberries
200g caster sugar
500g tub crème fraîche

Steps:

  • Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
  • Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
  • To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

Nutrition Facts : Calories 351 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

STRAWBERRY AND CREAM LAYER CAKE



Strawberry and Cream Layer Cake image

This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 pounds fresh strawberries, hulled
1/2 cup/100 grams granulated sugar
1 cup/240 grams heavy cream, chilled
1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled
Pinch of kosher salt
1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled

Steps:

  • Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
  • Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
  • In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
  • Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
  • Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
  • Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

Tips:

  • Choose ripe, juicy strawberries. This will ensure the best flavor in your gratin.
  • Use crème fraîche instead of heavy cream. Crème fraîche will add a richer, more decadent flavor to the gratin.
  • Don't overcook the strawberries. They should be cooked until they are just softened, but still hold their shape.
  • Serve the gratin warm. It can be enjoyed as a dessert or a brunch dish.

Conclusion:

Strawberry and Crème Fraîche Gratin is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh strawberries, and the crème fraîche adds a rich, decadent flavor. This gratin can be served warm or cold, and it is sure to be a hit with your family and friends.

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