ach of the ten molds, making sure to smooth the mixture
eparate bowl whip Alouette Cuisine Creme Fraiche to a soft peak.
medium bowl. Set aside for 30 mins. Before serving, drain
oft. Add mushrooms. Cook, covered, for 15 mins, stirring occasionally. Add
ith the beets. Roast, uncovered, for 10 mins.
Reduce the
For the sorbet, bring orange zest,
Heat the oil in a saucepan and saute the garlic for 1 min. Add the lentils, marjoram and tomato paste and saute for 2 mins. Add the stock and savory or sage and bring to a boil. Simmer over low heat, stirring frequently, for 10 mins. Add the celery and simmer for 5 mins. Remove the savory and add the tomatoes. Season and add a pinch of sugar.
To finish, mix together the horseradish and creme fraiche. Ladle the soup into bowls and garnish with marjoram. Serve with the horseradish creme fraiche.
n and simmer very gently for about 5 to 10 minutes
eat. Add flour. Cook, stirring, for 1 min. Remove from heat
repared pan, smooth and bake for about 15 mins. Loosen the
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste.
To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened.
Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.
ill with pie weights. Bake for 15 mins. Remove paper and
nd pepper.
Combine the creme fraiche, 2 mustards, shallots, capers, 1
Melt butter in large saucepan on high. Saute leek and garlic for 4-5 mins until softened, then add potatoes, stock and 2 cups water. Bring to a boil, then reduce heat to medium and simmer, covered, for 20 mins until potatoes are very tender. Stir in peas and mint and simmer 4-5 mins.
Remove from heat and stir in creme fraiche. Using a hand blender or food processor, process until smooth. Season to taste and reheat. Serve topped with extra creme fraiche, arugula and shaved Parmesan, with lemon wedges on the side.
ell coated. Refrigerate for 30 mins.
Combine the creme fraiche, lemon peel
teaspoon cinnamon into the creme fraiche.
Heat the butter and
he 3/4 cup of creme fraiche in 2 batches.
Spoon
igh heat. Cook the pork for 8 mins until browned on
For the lavender sugar, stir the
gainst sides of tart pan. For a more delicate edge, trim