Inas Honey Vanilla Creme Fraiche Food

INA'S HONEY VANILLA CREME FRAICHE

Steps:

• To make a thin sauce for fresh fruit: In a medium bowl, combine creme fraiche, honey, vanilla extract, and vanilla seeds, and stir to combine; serve.
• To make a thick sauce for cakes: In the bowl of an electric mixer fitted with the paddle attachment, combine creme fraiche, honey, vanilla extract, and vanilla seeds. Mix on high speed until mixture is the consistency of whipped cream, about 1 minute.

FRENCH TOAST CROSTINI W/HONEY CREME FRAICHE

Steps:

• Preheat oven to 200 degrees.
• In a medium bowl, whisk together eggs, cream, vanilla, salt and cinnamon.
• In a large skillet on medium heat, melt half of the butter.
• Dip (do not soak) each side of the bread in the egg mixture and gently shake off excess. In batches over medium-high heat, adding more butter as needed, cook bread until golden brown on both sides.
• Remove and keep warm in the oven.
• To serve, top each slice with a dollop of Honey Crème Fraîche, a drizzle of honey and a sprinkle of almonds.
• Honey Crème Fraîche: In a medium bowl, whisk all together.

RHUBARB PANCAKES

Steps:

• Heat oven to 140C/fan 120C/gas 1. Put the rhubarb pieces into a bowl and add the sugar, honey, a squeeze of lemon juice and 3 tbsp water. Mix well, then lay the pieces flat in a roasting tray. Split the vanilla pods in half, then scrape out the seeds and reserve for the vanilla crème fraîche. Add the vanilla pods to the rhubarb, then bake in the oven for 30 mins.
• Meanwhile, stir the vanilla seeds and icing sugar into the crème fraîche. When the rhubarb is cooked, drain the juices into a pan, then boil to thicken slightly. Mix the rhubarb with the stem ginger and juices, then spoon over pancakes. Top with a spoonful of vanilla crème fraîche and a sprinkling of lemon zest.
• Serve with our easiest ever pancakes. For recipe see 'Goes well with' above.

FRESH PEACHES WITH HONEY-VANILLA CREME FRAICHE

Steps:

• Stir creme fraiche, honey, and vanilla sugar together in a bowl until smooth. Be sure to scrape the spoon often, as the honey tends to stick to it and harden.
• Divide diced peaches into 2 dessert bowls. Drizzle creme fraiche mixture over peaches and serve immediately.

FRENCH FIG COMPOTE WITH HONEY CREME FRAICHE

Steps:

• Place the figs in a heat-proof bowl.
• In a small saucepan combine the wine, orange juice, sugar and the seeds from the vanilla bean.
• Over med heat, bring to a boil, stirring to dissolve the sugar.
• Boil until slightly thickened and reduced to 3/4 c, about 5 minute.
• Pour over the figs and let stand at room temperature until cool.
• In a separate bowl, beat the creme fraiche, honey & vanilla extract on high speed until thick.
• Spoon the fig compote into dessert glasses and top with a dollop of the creme fraiche mixture. Serve at once.

FRESH PEACHES WITH HONEY-VANILLA CREME FRAICHE

Steps:

• Stir creme fraiche, honey, and vanilla sugar together in a bowl until smooth. Be sure to scrape the spoon often, as the honey tends to stick to it and harden.
• Divide diced peaches into 2 dessert bowls. Drizzle creme fraiche mixture over peaches and serve immediately.