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Rich and tangy crème fraîche adds a wonderful zing to whipped cream. I love how it brightens the flavor of the Berry Compote and makes the Hazelnut Waffles even yummier, but it's a delicious topping for desserts too. This can be made a day ahead.Yields about 3 cups.
ingredients
4 oz. (1/2 cup) crème fraîche
3 Tbs. granulated sugar
1 cup cold heavy cream
how to make
In a large bowl, whisk the crème fraîche with the sugar until smooth. In a separate large bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage (it should hold a peak when the beater is pulled away, but it shouldn't be grainy). With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve; whisk a few times before serving.
From Fine Cooking 75, pp. 69
