Whipped Crème Fraîche & Citrus Parfait
Making your own crème fraîche is insanely simple, and way cheaper than buying it at the grocery store. Plus, homemade crème fraîche is so much better than store bought!! This recipe uses whipped crème fraîche to make a delicious, light and airy dessert, topped with fresh citrus, pistachios and honey.
There are few things I love more than finding out something I love is actually super easy to make. For years I’ve bought Crème Fraîche from the grocery store– that deliciously creamy, not too sweet, sort of sour cream, sort of yogurt product that I’ve used to dress up with fruit and toppings to adorn my desserts table. I always assumed that making it involved some intricate process, but I’ve recently discovered how simple this delectable cream is to make. Like, stupid simple.
The only things you need to make crème fraîche are two ingredients and a bit of time. Here’s how to make crème fraîche: Place 2 cups of cream in a large jar. Add 3 tablespoons of buttermilk. Cover it with a towel or a cheesecloth and place on your kitchen counter at room temperature for a day. And……that’s it. By the end of the 24-hour period your cream will have thickened slightly and turned into that delicious crème fraîche that grocery stores like to charge an arm and a leg for. And you’ll have done it by barely lifting a finger. It will store for about 7 days in the fridge.
If you’re new to crème fraîche, you’re in for a treat. Because it’s not too sweet, it lends itself beautifully to both sweet and savory dishes. You can use it for all sorts of things like adding it to soups or stews, as a substitute for sour cream on taco night, as the base for an herby dip, or, my favorite, adding a dollop of it to fruit for dessert. The possibilities are endless.
It feels a bit funny posting such a simple recipe and leaving it at that, so I’ll leave you with one of my recent favorite ways to serve crème fraîche. It pairs wonderfully with most fruits, but I love it with citrus, and this time of year, when we’re hovering on the border between sleds and swimsuits, it’s a perfect dish to serve to all your friends who are anxiously awaiting spring. Plus, citrus is still so abundant right now, you should have no problem finding a variety of delicious variations on this simple recipe. Sub out with grapefruit, add a twist of lemon or lime, find your favorite oranges – all will pair wonderfully with this simple, elegant dessert.
Note: You can choose not to whip the crème fraîche – it will still taste delicious. But if you’re looking for just a slightly lighter cream, and want to add a teensy bit of sweetness to it, this does the trick. I love the airiness that whipping the cream creates.
Whipped Crème Fraîche And Citrus Parfait
1 Cup crème fraîche
3 Teaspoon sugar
2 Oranges (or grapefruit), segmented & cut
¼ Cup toasted, chopped pistachios
¼ Teaspoon cinnamon
Honey for drizzling
Combine the crème fraîche and sugar in a large bowl and beat with a hand mixer on high for 4-5 minutes, until crème fraîche starts to become light and begins to form soft peaks.
In a small saucepan, toast your chopped pistachios over medium heat, stirring frequently. Remove when fragrant, about 2 minutes.
Place a small dollop of the whipped crème fraîche into 4 bowls.
Top each bowl with a sprinkle of cinnamon, segmented oranges, toasted pistachios, and a drizzle of honey.