Creme Fraiche Filling For Vacherin Recipes
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
CREME FRAICHE FILLING
For a New Orleans-style twist on this creme fraiche filling, replace half the regular cream cheese with the Creole variety, which has a thick layer of cream on top and a slightly liquid layer on bottom; drain it before using, if desired.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 3 four-by-fourteen-inch tarts
Number Of Ingredients 4
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until soft In a separate bowl, whisk creme fraiche with a balloon whisk until it holds soft peaks.
- Whisk a third of the creme fraiche into cream-cheese mixture to lighten. Fold in remaining creme fraiche while gradually sifting the confectioners' sugar over the top; fold just until combined. Cover with plastic wrap; place in refrigerator until ready to use, up to 2 hours.
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
VACHERIN WITH CHAMOMILE-POACHED NECTARINES
Dainty chamomile flowers garnish our take on vacherin, a classicFrench dessert. The herb also imparts a faintly floral flavor to the poached nectarines that,alongwith tangycreme fraiche, top crisp disks of meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees. Trace a 9-inch circle onto 2 pieces of parchment paper with a pencil. Turn paper over, and place each circle on a baking sheet; set aside.
- Put egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until frothy. Beat in sugar, 2 to 3 tablespoons at a time. Gradually raise speed to medium-high; beat until mixture is glossy and stiff peaks form, about 7 minutes.
- Spread the meringue evenly onto the parchment-paper circles on baking sheets using an offset spatula. Bake until meringue is dry and crisp, 2 to 2 1/2 hours. Meringue layers can be stored at room temperature, wrapped tightly in plastic wrap, up to 1 day.
- Spread half the creme fraiche filling over 1 meringue disk. Top with half of the poached nectarines. Place remaining meringue disk on top. Top with remaining filling and nectarines. Garnish with chamomile flowers, if desired.
CREME FRAICHE FILLING FOR VACHERIN
Make this créme fraiche filling for our Vacherin with Chamomile-Poached Nectarines.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Put cream in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Fold in creme fraiche and sugar using a large spatula. Refrigerate filling at least 1 hour or up to 5 hours.
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