Strawberries With Creme Fraiche And Sugar Recipes

Steps:

• Rinse however many strawberries you have (they should be ripe and fragrant) and pat them dry, but leave the hulls on to use as little handles. To eat, swirl a berry in creme fraiche, then dust it with confectioner's sugar.

Steps:

• Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sugar to taste and liqueur if you like.
• Put the berries in four to six bowls or stemmed glasses and top with the cream. If desired, garnish with a leaf of fresh mint.

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

Steps:

• Mash 1/3 cup sugar and lemon peel in small bowl to blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.)
• Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.)
• Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately.
• *Available at natural foods stores and some farmers' markets.

Steps:

• Stem and slice strawberries.
• Stir brown sugar into creme fraiche.
• Serve strawberries in bowls and pass the creme fraiche to drizzle over the top and sprinkle with mint for garnish.

Steps:

• Leave strawberries whole or cut in half, depending upon size. Taste the strawberries and sweeten if necessary. Either toss with 1 to 2 tablespoons of vinegar and dust with freshly ground black pepper.
• Or marinate in 1/4 cup of red wine with sugar and serve.
• Or serve sugared only and topped with creme fraiche or other cream options.
• Or puree 1 pint of strawberries and sweeten with sugar and toss with other pint of strawberries left whole or halved.

Steps:

• Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée - a few chunky bits add texture to the ice cream.
• Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge - about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
• To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

Steps:

• Cut the strawberries in slices and put them in a bowl.
• Add the wine, corn syrup (or honey) and mint and mix with the strawberries.
• Whip the crème fraîche and sugar with an electric mixer until it reaches a firm consistency.
• Put the strawberries into 4 serving bowls and top with a scoop of crème fraîche.
• Tip! What makes it possible to whip the crème fraîche is its fat content, so don't use crème fraîche light if you want to achieve the right consistency. On the other hand, it's possible to serve the strawberries with a dab of unwhipped crème fraîche.

Steps:

• Preheat broiler.
• In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, pepper, and sugar, and toss to combine. Transfer to medium bowl and set aside.
• Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.

Steps:

• Microwave chocolate as directed on package. Place 16 miniature paper cupcake liners in shallow pan or in mini muffin pan cups. Fill evenly with chocolate; use back of spoon or pastry brush to spread chocolate up sides of liners.
• Refrigerate 30 min. or until chocolate is firm. Peel paper liners off chocolate cups.
• Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in crème fraîche until blended. Spoon into resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag; use to fill chocolate cups.
• Sprinkle with nuts; top with strawberries.