HOLIDAYS
HOLIDAYS
A freshly whipped cream stirred into a sweetened espresso, the perfect complement to any dessert.
Adapted from Sophisticated Entertaining by Jeanne Benedict
Adapted from Sophisticated Entertaining by Jeanne Benedict
Ingredients
- 2 tablespoons buttermilk
- 2 cups heavy cream
- 1/2 Teaspoon espresso
- 1 Tablespoon sugar
Steps
- To make creme fraiche, heat cream in a small saucepan over low heat until cream reaches 85F (30C). Do not allow heat to rise above 100F (40C). Stir in buttermilk with a wooden spoon until blended. Pour into a wide-mouthed jar, cover, and let stand at room temperature for 6 hours. Chill in the refrigerator for 24 hours.
- Just before serving, transfer creme fraiche to a metal bowl and whip until thick. Stir in espresso and sugar until blended. Place in a small bowl alongside the Hazelnut Currant Scones. Makes 2 cups.
Kid Makes & Bakes:
Italian Egg "Wave"
Italian Egg "Wave"
Herbed Pita Crisps
Cream Cheese Icing
for Coconut Cupcakes
for Coconut Cupcakes
