Strawberries with Swedish Cream
This mixture of sour and whipped cream is akin to crème fraîche, but I find it more delicious. It’s killer on strawberries.
Recipe information
Yield
makes 4 servings
Ingredients
1 cup heavy cream
1/2 cup sour cream
Sugar or honey to taste
1 quart strawberries, rinsed and hulled
Preparation
Step 1
Whip the sweet cream until it holds soft peaks, then fold it into the sour cream; add sweetener to taste.
Step 2
Put the berries in 4 bowls or stemmed glasses and top with the cream.
From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.
Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
