Créme Fraîche

A bowl of stewed nectarines with cream, mm-mmm.
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INGREDIENTS

2 cups heavy whipping cream 1/2 cup buttermilk

Warm cream in heavy small saucepan to lukewarm temp. (about 85 degrees). Remove from heat and mix in buttermilk. Put the mixture into a clean glass jar. Leave jar open and cover with a piece of waxed paper fastened with a rubber band. Let stand in warm area until slightly thickened, 24-48 hours. When the cream has clotted, remove the paper and replace it with the lid. Refrigerate until ready to use.

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Chocolate Fettucine, Berries Flambé à la mode

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INGREDIENTS FOR FETTUCINE 2 TBSP Cocoa 2 TBSP Hot Water 2 TBSP Sugar 2 eggs, beaten ½ cup strong pasta flour

INGREDIENTS FOR BERRIES 1 QT. Raspberries or Strawberries, cleaned, stems removed ¼ cup sugar 1 TSP salt 2 TBSP butter

FINALE 2 QTs boiling water 1 cup sugar 1 TBSP butter ¼ cup brandy or cognac 1 QT vanilla bean ice cream

Combine cocoa, hot water and sugar and mix into a paste.  Add cocoa paste, flour and beaten egg.  Knead dough until smooth, rest 5 minutes at room temp. Roll out dough and cut into fettuccine strips with a pasta knife or machine.

For strawberries melt butter in small saucepan.  Add strawberries, sugar and salt.  Cover and cook on low heat 15 minutes.

Cook pasta in 2 qts. Boiling water with sugar for 8 minutes.  Drain pasta and mix with 1 TBSP butter.  Twirl fettucine on fork to form a ball in bottom of bowl or large plate. Top with vanilla ice cream. Turn strawberries on high heat for 1 minutes.  Add cognac and ignite with lighter or match (stand back).  Swirl alcohol around pan until flame dies down.  Spoon strawberry mixture over ice cream.  Enjoy!

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