Summer Berries With Lemon Creme Fraiche
Source of Recipe
Ft Llauderdale Sun-Sentinel
List of Ingredients
Lemon Creme Fraiche:
• 1 cup (8 ounces) creme fraiche*
• 3 1 / 2 tablespoons sugar
• 1 teaspoon grated lemon zest
• 3 tablespoons fresh lemon juice
Mixed Berries:
• 4 cups mixed berries (blueberries, strawberries, raspberries and/or blackberries)
• 4 mint sprigs, for garnish
Recipe
To make creme fraiche: Place creme fraiche in a nonreactive medium bowl. Add sugar, lemon zest and lemon juice, and whisk well to combine. Cover with plastic wrap and refrigerate 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.)
To make berries: Rinse berries and gently pat dry. If using strawberries, hull and halve (or quarter if large) lengthwise. Place berries in a large bowl and gently toss to combine. Divide berries among 4 wide-mouthed wine glasses, martini glasses or dessert bowls.
Drizzle each serving with about 1 / 4 cup Lemon Creme Fraiche and garnish with a mint sprig. Serve immediately. Makes
4 servings.
***NOTE: Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets. If you can't find it, the following recipe works well: Whisk 1 cup heavy cream and 1 / 3 sour cream in a nonreactive medium bowl. Let stand at room temperature 6 hours or longer until thickened. Cover and refrigerate. (Creme fraiche can be stored up to 1 week, covered, in refrigerator.) Makes about 1 1 / 3 cups.
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