Honey Vanilla Crème Fraîche Recipes

HONEY VANILLA CRèME FRAîCHE

Steps:

• This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

VANILLA HONEY

Steps:

• Add honey to a small saucepan over medium-low heat. Scrape the seeds from the vanilla pod into the honey, and then the pod itself. Stir. Warm honey until it is loose and runny, about 6 minutes, but do not allow it to come to a boil. Remove pan from heat and and let cool for 15-20 minutes. (This allows the flavor to deepen.) Transfer honey to a glass jar.

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.

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 VANILLA & HONEY CRèME BRûLéE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Split the vanilla pod, scrape out and reserve the seeds, and put the pod on a baking tray. Roast until dried and brittle, about 15 mins, remove from the oven and leave to cool.
• Pour the honey into a saucepan and gently heat until it starts to caramelise. Pour in the cream and reserved vanilla seeds, return to the boil and whisk to dissolve the honey. Remove from the heat and set aside to infuse for 20 mins. Crush the roasted vanilla pod into a fine powder using a pestle and mortar, then stir through the honey mixture.
• Return the mixture to the heat and bring to the boil. Whisk, then remove from the heat and gradually pour the mixture over the egg, whisking constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until it reaches 86C on a cooking thermometer or has thickened to a smooth custard. Pass the custard through a fine sieve and leave to cool slightly. Pour into a blender and blitz for 30 seconds or until smooth. Strain into a small dish, then put in the fridge to chill overnight.
• Sprinkle over the sugar and caramelise with a kitchen blowtorch, then serve with the shortbread on the side.

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.