Do you have a dessert which uses Cream Fresh ?!
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Answers:
Crème fra?che
You can make chocolate ganache, top it with oreo crumbles and creme fraiche!.
Top strawberries with creme fraiche and a balsamic vinegar reduction with sugar!.
Or try this panna cotta:
Ingredients
1 1/2 cups cream 1 cup milk
1/2 cup buttermilk (milk can be substituted)
1/2 cup sugar
1 vanilla bean, split
1 cup crème fra?che
1 tablespoon powdered gelatin
Strawberry Purée
1 pound ripe strawberries, hulled (raspberries, peaches, or blueberries can be substituted)
1 tablespoon sugar or to taste
1 teaspoon lemon juice or to taste
Instructions
Panna Cotta
Pour the cream, milk, buttermilk, sugar, and vanilla bean into a saucepan, and bring to a simmer over high heat!. Remove from heat and whisk in the crème fra?che!. Scrape the vanilla bean to remove remaining seeds!. Pour the cream mixture through a strainer and add the gelatin to the hot mixture, stirring until it has dissolved!.
Pour evenly into 6 molds or martini glasses, or into a 1-quart souffle dish!. Chill to set for at least 3 hours!.
Strawberry Purée
Put two thirds of the strawberries in a food processor, and purée until smooth!. Add 1 tablespoon of sugar and 1 teaspoon lemon juice, purée again, and, depending on the ripeness of the fruit, adjust sugar and lemon juice to taste!. Strain though a fine sieve to remove seeds (optional)!.
Unmold panna cotta onto a plate, and pour about 2 tablespoons purée around each serving!. Garnish with remaining strawberries!.Www@FoodAQ@Com
You can make chocolate ganache, top it with oreo crumbles and creme fraiche!.
Top strawberries with creme fraiche and a balsamic vinegar reduction with sugar!.
Or try this panna cotta:
Ingredients
1 1/2 cups cream 1 cup milk
1/2 cup buttermilk (milk can be substituted)
1/2 cup sugar
1 vanilla bean, split
1 cup crème fra?che
1 tablespoon powdered gelatin
Strawberry Purée
1 pound ripe strawberries, hulled (raspberries, peaches, or blueberries can be substituted)
1 tablespoon sugar or to taste
1 teaspoon lemon juice or to taste
Instructions
Panna Cotta
Pour the cream, milk, buttermilk, sugar, and vanilla bean into a saucepan, and bring to a simmer over high heat!. Remove from heat and whisk in the crème fra?che!. Scrape the vanilla bean to remove remaining seeds!. Pour the cream mixture through a strainer and add the gelatin to the hot mixture, stirring until it has dissolved!.
Pour evenly into 6 molds or martini glasses, or into a 1-quart souffle dish!. Chill to set for at least 3 hours!.
Strawberry Purée
Put two thirds of the strawberries in a food processor, and purée until smooth!. Add 1 tablespoon of sugar and 1 teaspoon lemon juice, purée again, and, depending on the ripeness of the fruit, adjust sugar and lemon juice to taste!. Strain though a fine sieve to remove seeds (optional)!.
Unmold panna cotta onto a plate, and pour about 2 tablespoons purée around each serving!. Garnish with remaining strawberries!.Www@FoodAQ@Com
8 fresh plums
8 fresh apricots
1/2 cup plus 3 Tablespoons sugar (divided)
2 Tablespoons instant tapioca
1 cup flour
1 teaspoon baking powder
Pinch of kosher salt
6 Tablespoons (3/4 stick) cold unsalted butter
1/4 cup whipping cream
Preparation:
Preheat oven to 400 degrees F!.
Cut plums into quarters, then cut each quarter in half crosswise!. Cut apricots same way!. Put fruit in 2-1/2-quart shallow earthenware baking dish!. Sprinkle on 1/2 cup of sugar!. Grind tapioca in food processor until fine, then sprinkle it over plums!. Toss to coat fruit!. Set aside!.
Put flour, baking powder, salt and 2 tablespoons of remaining sugar in food processor!. Cut butter into 6 pieces and add it on top of dry ingredients!. Process until butter is in pea-size pieces!. Add cream and process until dough is soft and crumbly!. Take dough out and press it together with your hands!.
On lightly floured surface roll dough out to inside dimension of your baking dish!. Lift it with your fingers spread wide underneath and place it over fruit!. Tuck in any edges that stick out; dough doesn't have to lie smooth!. Brush top with water and sprinkle on remaining 1 tablespoon sugar!. Make 4 slashes in dough to allow steam to escape!.
Put cobbler in oven and immediately turn temperature down to 350 degrees F!. Bake until top is firm and lightly browned and fruit is bubbling around edges, about 35 minutesWww@FoodAQ@Com
8 fresh apricots
1/2 cup plus 3 Tablespoons sugar (divided)
2 Tablespoons instant tapioca
1 cup flour
1 teaspoon baking powder
Pinch of kosher salt
6 Tablespoons (3/4 stick) cold unsalted butter
1/4 cup whipping cream
Preparation:
Preheat oven to 400 degrees F!.
Cut plums into quarters, then cut each quarter in half crosswise!. Cut apricots same way!. Put fruit in 2-1/2-quart shallow earthenware baking dish!. Sprinkle on 1/2 cup of sugar!. Grind tapioca in food processor until fine, then sprinkle it over plums!. Toss to coat fruit!. Set aside!.
Put flour, baking powder, salt and 2 tablespoons of remaining sugar in food processor!. Cut butter into 6 pieces and add it on top of dry ingredients!. Process until butter is in pea-size pieces!. Add cream and process until dough is soft and crumbly!. Take dough out and press it together with your hands!.
On lightly floured surface roll dough out to inside dimension of your baking dish!. Lift it with your fingers spread wide underneath and place it over fruit!. Tuck in any edges that stick out; dough doesn't have to lie smooth!. Brush top with water and sprinkle on remaining 1 tablespoon sugar!. Make 4 slashes in dough to allow steam to escape!.
Put cobbler in oven and immediately turn temperature down to 350 degrees F!. Bake until top is firm and lightly browned and fruit is bubbling around edges, about 35 minutesWww@FoodAQ@Com
Crème fra?che gives this exceptional ice cream irresistible tang and a silky texture!.
Servings: Serves 6!.
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Ingredients1 cup half and half
1 cup whipping cream
1/2 vanilla bean, split lengthwise
3/4 cup sugar
6 large egg yolks
1 cup crème fra?che
1 1-pint basket strawberries, hulled, sliced
Strawberry Sauce
PreparationCombine half and half and cream in heavy large saucepan!. Scrape in seeds from vanilla bean; add bean!. Bring to boil!. Remove from heat!. Cover and let stand 15 minutes!.
Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes!. Gradually beat in warm cream mixture!. Return mixture to saucepan!. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil)!. Remove from heat!. Cool 15 minutes!. Discard vanilla bean!. Whisk in crème fra?che!. Cover and chill custard until cold, about 3 hours!.
Process custard in ice cream maker according to manufacturer's instructions!. Transfer ice cream to covered container!. Freeze until firm!. (Can be made 3 days ahead!. Keep frozen!.)
Place 2 scoops of crème fra?che ice cream in each of 6 bowls!. Top with sliced strawberries and Strawberry Sauce!. Serve immediately!.
Www@FoodAQ@Com
Servings: Serves 6!.
subscribe to Bon Appétit
Ingredients1 cup half and half
1 cup whipping cream
1/2 vanilla bean, split lengthwise
3/4 cup sugar
6 large egg yolks
1 cup crème fra?che
1 1-pint basket strawberries, hulled, sliced
Strawberry Sauce
PreparationCombine half and half and cream in heavy large saucepan!. Scrape in seeds from vanilla bean; add bean!. Bring to boil!. Remove from heat!. Cover and let stand 15 minutes!.
Using electric mixer, beat sugar and yolks in large bowl until thick and pale yellow, about 4 minutes!. Gradually beat in warm cream mixture!. Return mixture to saucepan!. Stir over medium-low heat until custard thickens and leaves path on spoon when finger is drawn across, about 6 minutes (do not boil)!. Remove from heat!. Cool 15 minutes!. Discard vanilla bean!. Whisk in crème fra?che!. Cover and chill custard until cold, about 3 hours!.
Process custard in ice cream maker according to manufacturer's instructions!. Transfer ice cream to covered container!. Freeze until firm!. (Can be made 3 days ahead!. Keep frozen!.)
Place 2 scoops of crème fra?che ice cream in each of 6 bowls!. Top with sliced strawberries and Strawberry Sauce!. Serve immediately!.
Www@FoodAQ@Com
*SHERRY TRIFLE
1 pkg!. sponge cakes or anisette sponge
1 pkg!. raspberry Jello
1 pkg!. yellow custard
2 bananas
2 apples
1 lg!. tin fruit cocktail
Sherry
Fresh cream
Cake decorations (sprinkles)
Line bottom of bowl with sponge cakes, wet sponge with sherry!. Add layer of sliced banana, sliced apple and fruit cocktail!. Repeat with sponge, sherry, banana, apple and fruit cocktail!. Pour Jello over all layers, allow to cool then pour custard and allow to cool!. Cover with plastic wrap and refrigerate overnight or for several hours!. Before serving whip fresh cream and cover dessert!. Add cake decorations to whipped cream!.
******fresh raspberry cream tart
http://www!.epicurious!.com/recipes/food/v!.!.!.
*****BLUEBERRY BREAD PUDDING WITH GOLDEN DESSERT SAUCE
http://www!.cooks!.com/rec/view/0,1613,130!.!.!.
******Chocolate Chip-Toffee Scones
http://www!.bigoven!.com/67433-Chocolate-C!.!.!.
ENJOY :-)Www@FoodAQ@Com
1 pkg!. sponge cakes or anisette sponge
1 pkg!. raspberry Jello
1 pkg!. yellow custard
2 bananas
2 apples
1 lg!. tin fruit cocktail
Sherry
Fresh cream
Cake decorations (sprinkles)
Line bottom of bowl with sponge cakes, wet sponge with sherry!. Add layer of sliced banana, sliced apple and fruit cocktail!. Repeat with sponge, sherry, banana, apple and fruit cocktail!. Pour Jello over all layers, allow to cool then pour custard and allow to cool!. Cover with plastic wrap and refrigerate overnight or for several hours!. Before serving whip fresh cream and cover dessert!. Add cake decorations to whipped cream!.
******fresh raspberry cream tart
http://www!.epicurious!.com/recipes/food/v!.!.!.
*****BLUEBERRY BREAD PUDDING WITH GOLDEN DESSERT SAUCE
http://www!.cooks!.com/rec/view/0,1613,130!.!.!.
******Chocolate Chip-Toffee Scones
http://www!.bigoven!.com/67433-Chocolate-C!.!.!.
ENJOY :-)Www@FoodAQ@Com
This is an easy traditional English pud called Eton Mess!. Gently mix whipped cream with roughly crumbled meringue and roughly crushed raspberries and chill in glasses so it looks pretty!. Very easy and very nice!.Www@FoodAQ@Com