Recette de cuisineHomemade recipes · Hainaut
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Crème fraîche

Crème fraîche

Desserts

This refreshing and creamy dessert, made with schmand cream, can be served with fruit purees or compotes.

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Recipe from FeG, Klaus Eifert, MichaelFreyTool (Wikibooks), adapted by Recette de cuisine · · updated on

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The cream made with Schmand is an easy dessert to prepare in large quantities. It pairs perfectly with fruit purees or compotes.

Ingredients and directions

  • Prep time30 min
  • Cook time10 min
  • Resting40 min
  • Total1 hr 20 min
  • DifficultyEasy
  • Cooking methodrefrigerator, stove

Ingredients

12 people
  • $1.78
  • $2.18
  • $1.07
  • $0.09
  • $0.28

Directions

  1. Soak the gelatin in cold water for 10 minutes, then drain it.
  2. Peel the lemon and set aside the zest. Squeeze the lemon to extract the juice and heat the juice.
  3. Add the gelatin to the warm lemon juice and stir until dissolved. ≈ 4 min
  4. Combine the lemon pulp with the sour cream, heavy cream, yogurt, and caramel. Gradually incorporate the dissolved gelatin mixture while constantly stirring. ≈ 4 min
  5. Let the mixture rest in the refrigerator, then whip the cream with vanilla sugar and gently fold it in.

Equipment

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Before you start

Ingredients

  • 450 g of heavy cream
  • 450 g of heavy cream
  • 450 g of yogurt
  • 125 g of caramel
  • 500 ml of whipped cream
  • 9 sheets of white gelatin
  • 2 packets of vanilla sugar
  • 1 lemon

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