Yesterday I compared the spectrum of quick summer fruit desserts you can assemble: cobblers, crumbles, betties, grunts, slumps, … And I suggested that you can pair any of them with vanilla ice cream. Flo Braker has another idea: whipped cream sauce.
Have you ever eaten just whipped cream? Just the cream. No vanilla, no sugar. Just the cream. If the cream is fresh, it’s delightful. The lesson there is that a point of whipped cream does not actually need a half cup of sugar when you whip it. Not that the cream won’t hold it. It can. But, should it?
Flo’s version here uses little sugar, which is a surprise because she does add considerable sour. The cream is whipped with crème fraiche producing a concoction that your taste buds will immediately notice. For desserts, such as a berry cobbler, that’s exactly the flavor addition you want. Cobbler and crumbles are invariable sweet. The fruit is almost always dressed with sugar before baking.
So, out of the oven, comes a bundle hot sweetness. Pair that with the cool tang of this whipped cream and you have a sublime combination.
A second helping combination.
Whipped Cream Sauce
Yield: 3 cups
- 2 cups cold heavy cream, as fresh as possible
- 1 cup crème fraiche
- 1 tablespoon granulated sugar
In a large bowl, whisk together the cream, crème fraiche and the sugar just until very softly whipped. You’ll want this topping to slowly “flow” over the dessert, not stand rigidly and impolitely on its own.
Cover and refrigerate until serving.