Berries n' Crème by Chef Rachael Afra
Berries n' Crème
I love this recipe since it was a quick put-together for a last-minute dessert. When you want something that's a combination of a dessert and cheese course, try this out!
Ingredients:
1 6oz. carton raspberries
1 6oz. carton blackberries
1 8 oz. vanilla creme fraiche
or
1 8oz. creme fraiche
1/8 t. vanilla extract
Dressing:
2 t. turbinado sugar
1/2 lime, juiced and zested
1 1/2 t. raspberry vinegar
1 T. extra-virgin olive oil
Preparation:
1. Wash the berries and the lime, and put them aside in the fridge. 2. In a small bowl, place lime juice, zest, raspberry vinegar, and sugar, and add a little hot water to melt the sugar. Put aside to cool down. 3. Vanilla creme fraiche, needs to be on the firm side for easy assembly 4. Take a wet tablespoon to your firm creme fraiche creating a turned oval. Use the side of the spoon to scoop, not the tip of the spoon. Place the creme fraiche in the middle of the plate/dessert bowl. 5. Add the berries on top of the creme fraiche. 6. Once the dressing has cooled down, whisk in the olive oil, and dress the berries.
Vanilla Creme Fraiche ( this is a recipe in case vanilla creme fraiche isn't available at your local store)
1. Place creme fraiche in a bowl and add vanilla extract, mix till all is fully incorporated. 2. Chill in the fridge for an hour before assembling the dish.
Chef's Note:
You can use any kind of fruit or berries, and yogurt instead of creme fraiche. If you choose yogurt, the thicker the better. As for herbs, I would only use one kind of herb since they can be overwhelming for a little dish. If you would like to add herbs, I would choose either mint or basil. I wouldn't use rosemary, it will be too overwhelming and throw the whole dish off. If you want to add some crunch, cookies, shortbread, biscotti, graham crackers mostly a sweet biscuit cookie would be great with this dish. For best results, chill the dessert plates/bowls before serving. Please enjoy!
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