The tang of crème fraîche works as a balancing agent in this vanilla-speckled cream, making it a great contrast to sweet things like fruit.
Recipe information
Yield
makes about 1 1/2 cups
Ingredients
1/2 cup (120g) heavy cream
1/2 cup plus 1 tablespoon (120g) crème fraîche
Scant 1/2 cup (50g) confectioners’ sugar
1 vanilla bean, split and scraped
Preparation
Step 1
Chill or freeze the bowl of a standing mixer.
Step 2
Combine the cream, crème fraîche, sugar, and vanilla seeds (rinse, dry, and save the pod for another use) in the chilled bowl. Use the whisk to whip the cream to stiff peaks.
Step 3
You can make the whipped cream in advance and refrigerate it for several hours. Whisk it again before serving.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
