Prep 1 hr
Cook 0 mins
A light French dessert. Creme fraiche, a thick cream used in French cooking, is available in the dairy section of many supermarkets.
- 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.
MarevelouS - light and sweet. I cut the sugar to 2 tablespoons and that was plenty for us. Loved the lemon taste - really set off the blueberries, blackberries and raspberries I used for this treat.
Thanks for posting, this is a wonderful little dessert that would be perfect for those hot summer nights - and so easy to prepare. Made for ZWT8 - FRANCE and the Herbaceous Curvaceous Honeys.
Light and refreshing, you can eat as little or as much of the lemon creme fraiche as you wish. Those who avoid cream at all costs will simply dig out the luscious fresh strawberries, blackberries, raspberries and blueberries. But we lemon-lovers will scrape the glass for the very last drop. Thank you for sharing this recipe. Made for THE WILD BUNCH for ZWT8 for our visit in France.
This is just to die for! The lemon creme fraiche is so good I could sit and eat it with a spoon; when combined with the beautiful flavor of perfectly ripe strawberries, raspberries, and blueberries it is elevated to food of the gods status! I had a bit of creme left over (not sure how that happened) and it will be breakfast tomorrow with some yogurt, granola and more fresh berries. I can't remember having a dessert I liked better...EVER!