Macerated Berry And Creme Fraiche Parfait Food

MACERATED BERRY AND CREME FRAICHE PARFAIT

Steps:

• Combine berries in a medium bowl. Sprinkle with sugar and vinegar. Let sit, stirring occasionally, until berries soften and start to release juices, about 30 minutes.
• Layer berries with creme fraiche in parfait glasses. Serve immediately or refrigerate up to 3 hours. Just before serving, sprinkle with crumbled amaretti biscuits.

MIXED BERRY CREME FRAICHE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the berries, flour and sugar and pour into a 8 by 8-inch baking dish. Spread the creme fraiche over the top of the berries evenly. Mix together the brown sugar, flour and salt. Mix in the melted butter. Top the creme fraiche with this mixture. Place in the oven and bake for 25 minutes, or until the topping is golden brown.

MASCARPONE AND BERRY PARFAITS

Steps:

• Blend 1 cup chopped strawberries, 2/3 cup raspberries and sugar in processor to smooth puree. Drop 1 whole strawberry into each of 4 Champagne flutes or wineglasses. Top with 2 rounded tablespoons mascarpone cheese and 2 tablespoons fruit puree. Repeat layering 2 more times. Top each parfait with some of remaining cheese, then 3 raspberries. Chill at least 1 hour or cover and chill overnight.

SUMMER BERRIES WITH LEMON CREME FRAICHE

Steps:

• Place creme fraiche in a medium-size non-reactive bowl. Add sugar, lemon zest and lemon juice and whisk well to combine. Cover with plastic wrap and refrigerate until very cold, 1 hour or longer. (Lemon Creme Fraiche can be prepared 2 days ahead; keep covered and refrigerated.).
• Rinse berries and gently pat dry. If using strawberries, rinse first then hull and halve (or quarter, if large) lengthwise. Place berries in a large bowl and gently toss to combine.
• Divide berries among four wide-mouthed wine glasses, martini glasses or dessert bowls. Drizzle each serving with about 1/4 cup of Lemon Creme.

CRèME BRûLéE WITH BERRIES

Steps:

• Preheat oven to 325°F. Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Whisk yolks and 1/2 cup sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes. Gradually whisk in hot cream mixture; discard vanilla bean.
• Divide cream mixture among six 3/4-cup soufflé dishes or custard cups. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until almost set in center and light golden on top, about 35 minutes. Remove custards from water; refrigerate overnight.
• Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Refrigerate custards until topping hardens, at least 30 minutes and up to 3 hours.
• Meanwhile, toss berries, brown sugar, and raspberry liqueur, if desired, in large bowl. Spoon berry mixture atop custards and serve immediately.

BERRY CREME FRAICHE CAKE

Steps:

• Preheat the oven to 350*F.
• Grease the bottom and sides of two 9 inch cake pans.
• Line the bottoms with parchment paper.
• In a medium bowl, sift together the flour, soda,salt and baking powder.
• Beat the butter with the sugar until light.
• Add the eggs, one at a time, beating well after each addition.
• Stir together the buttermilk and the vanilla.
• On low speed, add half the buttermilk and mix until incorporated well.
• Add half the dry ingredients.
• Mix well and then repeat until all dry and wet ingredients are mixed in well.
• Stir in the poppy seeds.
• Divide the cake batter between the two pans.
• Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
• Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
• The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
• To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
• Let cool to room temperature.
• Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
• To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
• Place a cake layer on a serving plate.
• Spread one quarter of the creme fraich filling on top of the cake.
• Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
• Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
• Repeat with the third and fourth layers, ending with berries on the top of the cake.
• If not serving within an hour, refrigerate the cake.
• Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.