Raspberries with Currant-Honey Coulis
Tangy crème fraiche and pureed red currants with honey make a simple yet luxurious combo to set off summer berries.
Ingredients
1 cup heavy cream
1 cup sour cream
1 quart red currants
1/3 to 1/2 cup honey, divided
Fresh raspberries or a mix of any summer berries
Mint sprigs
Directions
Crème fraiche: Combine heavy cream and sour cream in a glass bowl. Whisk until smooth. Cover with plastic wrap, set in a warm place and let stand until thickened, 12 to 24 hours. Stir, cover again and chill completely.
Coulis: Cook currants in water to barely cover until they burst. Strain through a sieve lined with dampened cheesecloth, gently squeezing out as much liquid as you can. Gently boil currant juice and 1/3 cup honey until reduced by about half. Stir in more honey to taste. Chill the sauce.
To serve: Portion berries and some of the coulis into individual serving dishes or glassware. Add a dollop of crème fraiche to the top of each dish, then a little more coulis over that. Garnish with mint sprigs.
Suggestions
Make the crème fraiche and coulis a day or two ahead; they’ll keep a week or more in the fridge, to be at the ready when you bring home the berries.
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