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Summer Berries with Lemon Crème Fraîche

Source of Recipe

From "Sunday Brunch" by Betty Rosbottom


Recipe Introduction

"This dish makes a beautiful addition to a spring or summer brunch menu. Although I love to use a mix of seasonal berries, you can opt for a single variety with equally tempting results. The fruit is mounded in wine glasses and topped with spoonfuls of crème fraîche that is scented with lemon and sweetened with a hint of sugar."

List of Ingredients

Lemon Crème Fraîche:
â—¦ 1 cup crème fraîche
â—¦ 3 ½ tablespoons sugar
â—¦ 1 teaspoon grated lemon zest
â—¦ 3 tablespoons fresh lemon juice

â—¦ 4 cups mixed berries, such as blueberries, strawberries, raspberries, and blackberries
â—¦ 4 mint sprigs for garnish


Recipe

For the Lemon Crème Fraîche:
Place the crème fraîche in a medium, nonreactive bowl. Add the sugar, lemon zest, and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, at least one hour. (The crème fraîche can be prepared 2 days ahead; keep covered and refrigerated.)

Rinse the berries and gently pat dry. If using strawberries, hull and halve (or quarter if large) lengthwise. Place the berries in a large bowl and gently toss to combine.

Divide the berries among four wide-mouthed wine glasses, martini glasses, or dessert bowls. Drizzle each serving with about ¼ cup of the crème fraîche and garnish with a mint sprig.
Serve immediately.


Serves 4