Dessert recipe using creme fraiche?!
I have alot of creme fraiche left over, is there any recipe for chocolate muffins/chocolate souffle that uses creme fraiche!?
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Answers:
Chocolate Creme Fraiche Pot
2 1/2 cups creme fraiche
11 ounces semisweet chocolate, chopped
Whipped cream, for serving
Cocoa powder, for serving
Put the creme fraiche into a medium saucepan and place over medium heat!. Stir until it begins to bubble and add the chopped chocolate!. Stir well until the chocolate melts and the mixture is smooth!. Pour into 8 souffle cups and chill, covered, for 2 hours!. Serve with a dollop of whipped cream and a sprinkle of cocoa powder!.
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2 1/2 cups creme fraiche
11 ounces semisweet chocolate, chopped
Whipped cream, for serving
Cocoa powder, for serving
Put the creme fraiche into a medium saucepan and place over medium heat!. Stir until it begins to bubble and add the chopped chocolate!. Stir well until the chocolate melts and the mixture is smooth!. Pour into 8 souffle cups and chill, covered, for 2 hours!. Serve with a dollop of whipped cream and a sprinkle of cocoa powder!.
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Chocolate Tart --
"Rich and luscious, creme fraiche and bittersweet chocolate are the stars of this simple and elegant dessert tart!. "
INGREDIENTS
Single crust pastry
1 (7 ounce) container creme fraiche
1 egg yolk
1/2 cup milk
7 ounces bittersweet chocolate, finely chopped
Creme fraiche for topping (optional)
DIRECTIONS
Preheat oven to 325 degrees F!.
Press pastry into a 9-1/2 inch tart pan with a removable bottom; set aside!. Lightly whip egg yolk with the creme fraiche and set aside!.
Bring milk to a boil, stirring constantly!. Turn off heat and add chocolate to milk!. Stir mixture until chocolate is completely melted!.
Slowly add the creme fraiche egg mixture to the chocolate mixture, stirring until thoroughly mixed!.
Spread into prepared pastry shell and place in preheated oven!.
Bake for 25 to 35 minutes; remove tart from oven and cool to room temperature (tart will set as it cools)!.
Chill in refrigerator for at least one hour before serving!. Cut into thin wedges and top with a small dollop of creme fraiche, if desired!. Www@FoodAQ@Com
"Rich and luscious, creme fraiche and bittersweet chocolate are the stars of this simple and elegant dessert tart!. "
INGREDIENTS
Single crust pastry
1 (7 ounce) container creme fraiche
1 egg yolk
1/2 cup milk
7 ounces bittersweet chocolate, finely chopped
Creme fraiche for topping (optional)
DIRECTIONS
Preheat oven to 325 degrees F!.
Press pastry into a 9-1/2 inch tart pan with a removable bottom; set aside!. Lightly whip egg yolk with the creme fraiche and set aside!.
Bring milk to a boil, stirring constantly!. Turn off heat and add chocolate to milk!. Stir mixture until chocolate is completely melted!.
Slowly add the creme fraiche egg mixture to the chocolate mixture, stirring until thoroughly mixed!.
Spread into prepared pastry shell and place in preheated oven!.
Bake for 25 to 35 minutes; remove tart from oven and cool to room temperature (tart will set as it cools)!.
Chill in refrigerator for at least one hour before serving!. Cut into thin wedges and top with a small dollop of creme fraiche, if desired!. Www@FoodAQ@Com
STRAWBERRY CREME FRAICHE
1 qt!. strawberries
1 c!. heavy cream
1 c!. sour cream
Nutmeg
Combine both creams, mixing vigorously with wire whisk!. Cover and let stand in warm place overnight!.
Wash and remove stem on strawberries!. Place in four serving bowls!. Top with dollop of cream!. Accent with nutmeg!.
Refrigerate unused creme fraiche to be used up to two weeks in sauces or as a topping for vegetables!.
**************************************!.!.!.
Chocolate Chip Muffins Recipe
(Loosely adapted from Martha Stewart's Banana Bread recipe on page 106 of the Martha Stewart Cookbook!.)
3 med!. ripe bananas
?c crème fraiche or sour cream
2 tbsp Calvados or Brandy or Rum
1 tsp vanilla extract
2 eggs
? tsp freshly ground nutmeg
? tsp cake spice
? tsp cinnamon
? pound (1 stick) unsalted butter – room temperature
?c sugar
?c honey
1c all purpose flour
? c rolled oats (not the quick cook kind)
? c whole wheat flour
1 ? tsp baking powder (no aluminum!)
1 tsp salt
1/3c chocolate chips (or to taste) plus more for decorating
1/3c walnuts (or to taste)
Pre-heat oven to 350°F!.
Using a fork mash peeled bananas with crème fraiche, calvados, vanilla, and spices!. Lightly beat 2 eggs and combine!. Set aside!.
In a large bowl cream butter, sugar and honey with a flat whisk or fork!. When combined add flour, whole wheat flour, baking powder, salt and oats!. Stir to combine – do not overstir!. Then lightly stir in walnuts and chocolate chips!.
Using a tablespoon fill muffin pans with batter!. Decorate with chocolate chips if you like and place in pre-heated oven!. Bake 15-18 minutes or until golden brown at edges, a skewer comes out clean or internal temperature is 200 or above!.
Makes 24 mini muffins!.
Substitutions: You can add and subtract additions pretty easily with these muffins!.
Sugar: Sometime we use all sugar and no honey or vice versa!. You may need to adjust the quantity based on the sweetness you desire!.
Flour: I’ve used bran and graham flour in place of the oats!. You can use oat bran as well!. The total flour quantity should add up to 1 1/2c!. I adjusted the baking powder amount slightly from the Martha Stewart recipe to accommodate the whole wheat flour!.
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1 qt!. strawberries
1 c!. heavy cream
1 c!. sour cream
Nutmeg
Combine both creams, mixing vigorously with wire whisk!. Cover and let stand in warm place overnight!.
Wash and remove stem on strawberries!. Place in four serving bowls!. Top with dollop of cream!. Accent with nutmeg!.
Refrigerate unused creme fraiche to be used up to two weeks in sauces or as a topping for vegetables!.
**************************************!.!.!.
Chocolate Chip Muffins Recipe
(Loosely adapted from Martha Stewart's Banana Bread recipe on page 106 of the Martha Stewart Cookbook!.)
3 med!. ripe bananas
?c crème fraiche or sour cream
2 tbsp Calvados or Brandy or Rum
1 tsp vanilla extract
2 eggs
? tsp freshly ground nutmeg
? tsp cake spice
? tsp cinnamon
? pound (1 stick) unsalted butter – room temperature
?c sugar
?c honey
1c all purpose flour
? c rolled oats (not the quick cook kind)
? c whole wheat flour
1 ? tsp baking powder (no aluminum!)
1 tsp salt
1/3c chocolate chips (or to taste) plus more for decorating
1/3c walnuts (or to taste)
Pre-heat oven to 350°F!.
Using a fork mash peeled bananas with crème fraiche, calvados, vanilla, and spices!. Lightly beat 2 eggs and combine!. Set aside!.
In a large bowl cream butter, sugar and honey with a flat whisk or fork!. When combined add flour, whole wheat flour, baking powder, salt and oats!. Stir to combine – do not overstir!. Then lightly stir in walnuts and chocolate chips!.
Using a tablespoon fill muffin pans with batter!. Decorate with chocolate chips if you like and place in pre-heated oven!. Bake 15-18 minutes or until golden brown at edges, a skewer comes out clean or internal temperature is 200 or above!.
Makes 24 mini muffins!.
Substitutions: You can add and subtract additions pretty easily with these muffins!.
Sugar: Sometime we use all sugar and no honey or vice versa!. You may need to adjust the quantity based on the sweetness you desire!.
Flour: I’ve used bran and graham flour in place of the oats!. You can use oat bran as well!. The total flour quantity should add up to 1 1/2c!. I adjusted the baking powder amount slightly from the Martha Stewart recipe to accommodate the whole wheat flour!.
Www@FoodAQ@Com
Go here for recipes:
http://www!.cooks!.com/rec/search/0,1-0,cr!.!.!.
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http://www!.cooks!.com/rec/search/0,1-0,cr!.!.!.
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Creme fraiche is just great with fruit for a fun and elegant breakfast!. Www@FoodAQ@Com