Honey Crème Fraîche With Strawberries, Toasted Almonds & Caramelized Bananas

The star of this recipe is the homemade crème fraîche that you make in advance. The almonds and caramelized bananas add a textural contrast to this quick and easy dessert.

By | March 07, 2018

Ingredients

  • 1 cup heavy cream
  • 2 tablespoons buttermilk
  • Freshly squeezed juice from ½ lemon
  • 2 tablespoons local honey
  • ½ cup Marcona (or slivered) almonds
  • 2–3 ripe bananas
  • 2 tablespoons raw sugar
  • 1 pint strawberries (or your favorite seasonal berries), washed and hulled
  • 5 fresh mint leaves, torn

Preparation

Mix heavy cream, buttermilk, lemon juice and honey together in a bowl and leave covered at room temperature for 36 to 48 hours. After mixture has thickened, place in the refrigerator.

Place Marcona almonds in a dry sauté pan over medium heat. Move almonds around in the pan as they brown. Set aside.

Peel bananas and cut into 1-inch-thick rounds, then coat the cut sides with sugar. Using a blow torch (otherwise use a broiler here but watch them carefully so not to burn), lightly brown one side. Turn over and repeat process until the bananas are done.

To serve, drizzle 4 dessert plates with honey crème fraîche. Divide banana pieces and berries between each plate along with toasted almonds and torn mint leaves. Enjoy!

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Ingredients

  • 1 cup heavy cream
  • 2 tablespoons buttermilk
  • Freshly squeezed juice from ½ lemon
  • 2 tablespoons local honey
  • ½ cup Marcona (or slivered) almonds
  • 2–3 ripe bananas
  • 2 tablespoons raw sugar
  • 1 pint strawberries (or your favorite seasonal berries), washed and hulled
  • 5 fresh mint leaves, torn
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