Honey Vanilla Crème Fraîche Recipes

CARAMELIZED APPLES WITH HONEY VANILLA CRèME FRAîCHE

Steps:

• In a small bowl, mix together the crème fraîche, honey and vanilla till smooth. Cover and keep in the fridge till ready to serve.
• Melt the butter in a skillet on a low to medium heat then add the apples.
• Sautè the apples for around 5 minutes, till they soften and mix in the brown sugar and cinnamon. Cook for a further 2 minutes till the sugar has melted and the apple pieces are well coated.
• Remove from heat and allow to cool till it is just warm, then serve with a spoonful of honey vanilla crème fraîche and honey roasted pecans.

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

BELGIAN WAFFLES WITH HONEY VANILLA CRèME FRAîCHE

Steps:

• In a medium saucepan, heat milk and butter over medium-low heat until butter is melted, about 3 to 5 minutes. Remove from heat and allow mixture to cool to the touch.
• In a large bowl, whisk together flour, sugar, yeast and salt. Gradually mix in milk-mixture, stir until smooth. Add eggs and vanilla and continue to mix until smooth. Use a rubber spatula to scrape down sides of the bowl.
• Cover bowl with plastic wrap and refrigerate for 12 to 24 hours.
• Meanwhile, in a small bowl, gently mix crème fraîche, honey and vanilla. Add more honey and vanilla 1/2 teaspoon at a time to taste. Be sure to not over mix as this could create lumps in the crème fraîche. Cover and store in the fridge until ready to serve.
• Heat waffle iron. When waffle iron is hot, remove the bowl of batter from the fridge. The batter should appear foamy and have risen. Stir a few times to deflate and bring the batter together.
• Evenly pour about a 1/2 cup of batter into the hot waffle iron. Cook according to the manufacturer's instructions. Once cooked, transfer to a wire rack. Once all waffles are cooked, plate and spread honey vanilla crème fraîche and fresh fruit.

HONEY-ROASTED PLUMS WITH THYME AND CRèME FRAîCHE

Steps:

• Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes.
• Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.

RASPBERRY CRèME FRAîCHE TART WITH LAVENDER HONEY

Steps:

• Make crust:
• Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs. Put tart pan on a baking sheet and press dough evenly onto bottom and up side of tart pan with your fingertips. Chill shell, covered, on baking sheet until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F. Line shell with a buttered sheet of heavy-duty foil (buttered side down) and fill shell one third of the way up with pie weights.
• Bake (on sheet) until edge is pale golden, 20 to 25 minutes. Carefully remove pie weights and foil, then bake until edge and bottom are golden, about 20 minutes more. Cool completely in pan on a rack.
• Make filling:
• Beat cream cheese in a bowl with a handheld electric mixer at high speed until smooth, then add crème frache and 1 1/2 tablespoons honey and beat until combined well. Spread filling evenly in shell, then top with raspberries. Heat remaining 2 tablespoons honey in a very small saucepan over moderately low heat, stirring constantly, until liquefied, then drizzle over raspberries. Serve with additional melted honey on the side.

INA'S HONEY VANILLA CREME FRAICHE

Steps:

• To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
• To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.

ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE

Steps:

• Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
• Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
• Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.