This is assuming that you can get your hands on a tub of crème fraîche--and I'm talking about the super-strength 30 percent variety not low-fat (what's the point of low-fat anything? Just eat less of the real stuff). After that, all you need are fresh glistening strawberries and--we've tried both on recent nights--finely chopped hazelnuts or praline powder, both of which I can buy at local supermarkets.
I hardly need to explain the technique. Dip strawberry in crème, then dip in solids. Repeat until strawberries are gone. That dark slick on the plate? That's a scoop of devilishly dark chocolate ice cream. When it comes to dessert, I always believe in gilding the lily.
Ah, Ange, you have strawberries! We're still in Junuary here, first sunny day in weeks was today, and I haven't seen a local berry yet.
ReplyDeleteI used to dip strawberries in sour cream and then brown sugar. I can only imagine that creme fraiche would be a lot nicer.
I just bought a Euro-Cuisine yogurt-maker, which I love, especially because you don't have to use the little glass jars - any container that fits will do – and I know it's going to be perfect for making creme fraiche. Thanks for reminding me of something so simple and lovely.