Crème Fraîche and Grapes - So Velvety and Simple!
Author: Linda Davis
Recipe type: Dessert, condiment
Cuisine: Californian
Prep time:
Total time:
Serves:: 3-4 servings
- 1 cup Heavy Whipping Cream, room temperature
- ½ cup Knudsen sour cream, room temperature
- 1 t Vanilla Extract
- ¼ C Confectioner’s Sugar
- 3 cups Fresh seedless grapes of various types, washed, dried and destemmed
- Fresh Mint leaves, to garnish, if desired
- In a wide-mouthed jar with a lid, place whipping cream and sour cream; cover securely and shake 15 seconds.
- Uncover lid, then, cover with a kitchen towel so mixture can “breathe”.
- Set aside at room temperature for 12 hours or until very thick, stirring once or twice during that time.
- Remove towel.
- Add sugar and vanilla.
- Stir thickened crème fraiche (pronounced, cream fresh)well.
- Refrigerate at least 6 hours before serving. Cover tightly and store in refrigerator for up to 1 week.
- When ready to serve, combine grapes in a large bowl.
- Scoop in enough cream to cover well. (I used all of it)
- Gently fold grapes into cream mixture until grapes are covered.
- Scoop into dessert glasses and refrigerate for one hour or until needed, or serve immediately.
Recipe by My Sweet California Life at /creme-fraiche-and-grapes-so-velvety-and-simple/
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