October 6, 2010 § 7 Comments
I had no ideas for Wednesday. Ben suggested I make something that may be served in a french bistro, perhaps a chocolate mousse. The main meal is going to be pork. I suggested a few things which we ummed and arred, nothing sounded good. I said lets leave it for a few hours and I would come up with something to go with chocolate mousse.
I picked up a few cook books nothing jumped out as inspiration. A new cook book was sitting next to the shelf at III Bean; I flicked though and I saw a picture of brioche french toast with poached fruits, and because I want to turn everything into a tart I though I could make a strawberry and brioche tart and the chocolate mousse. Originally I was going to just poke the strawberries into the dough then bake. Then I remembered a Nancy Silverton “youtube” video I had seen with her making a creme fraiche brioche tart, we dropped the mousse and the tart became a “Creme fraiche and strawberry brioche” served with cream. I have no idea if you would be served it in a French bistro but tonight you can have it at III Bean.
I also made creme fraiche for the first time
1 cup of 35% fat cream
2 tbs of buttermilk
Combine and leave in a warm place for 24 hours.
I read a few recipes that suggested I heat the cream to blood temperature like when making yoghurt then stir in the buttermilk and I would do this in winter. Seeing as my kitchen is about 20 degrees C at the moment I just stirred the two together put in a glass jug and sat on the bench for about 16 hours by morning it was thick and tasted divine. I had to stop myself from pouring it all over my bircher muesli. It makes a great alternative to straight cream for a baked custard, and seems less oily.