I once had a girlfriend who announced, “There are no little things.” I may have mentioned her before. About how she said this to me, in a loud voice, then slammed the door. And then did not return. In retrospect, her leaving was little thing. I found myself with Suzen, who, while not tall in stature, is a big thing. Very smart, very powerful. You should hear her yell.
Actually, you shouldn’t.
Mostly she doesn’t yell. Although she is on a campaign again to modify my eating habits. So, I’ve found this small thing which we are starting to use. This Whipped Cream Sauce was meant to accompany a summer fruit crumble. Just a dab can add contrast and excitement to a dish. Just a dab, I say, versus an thick layer of buttercream or … Well, you understand.
This easily made sauce is a combination of heavy cream and crème fraîche, slightly whipped, very slightly sweetened and then served quite cold atop the dessert of your choice. This idea, from Baking for All Occasions, is Flo Braker’s. It’s another example of how in her recipes, Flo simply adds little extras to expand the dish. Warm fruit crumble has heat and crunch. This sauce has smoothness and a refreshing chill and that crème fraîche tang.
Beyond crumbles, you can put this on top of pound cake or angel food cake. Even I will not add extra sugar here. I want that crème fraîche bite to be uncompromised.
Whipped Cream Sauce
Yield: 3 cups
- 2 cups cold heavy cream
- 1 cup cold crème fraîche
- 1 tablespoon sugar
In a large bowl, whisk together the cream, crème fraîche, and sugar just unitl very softly whipped. Cover and refrigerate.
Source: Baking for All Occasions by Flo Braker