I never seem to make sweet sauces and until now I haven’t really missed them. Pudding normally consists of some form of cake or meringue (we are big bakers in my house). However, my girlfriend made a strawberry and champagne terrine and I knew we just had to have something to accompany it.
I wanted something sweet and rich, it was the weekend after all. But it could not overpower the delicate strawberry and champagne. In comes the vanilla crème fraîche sauce – on the edge of sweetness with a strong kick of heady vanilla.
If you have any other suggestions for sweet sauces to enhance my repertoire I would love to hear them!
Vanilla Crème Fraîche Sauce
Makes enough for 4 small servings
200ml Crème Fraîche
1tbsp Caster Sugar
Seeds from 1 Vanilla Pod
1) Combine the crème fraîche, sugar and vanilla seeds in a sauce pan.
2) Bring to a simmer, stirring continuously until the sugar is dissolved.
3) Either serve warm or allow to cool.
4) If storing in the fridge, reheat ever so slightly before reserving to increase its viscosity.