1 cup whipping cream1⁄2 plus 2 tablespoons Meyer lemon curd1 tablespoon confectioners sugar3 cups fresh berries (I used raspberries and blueberries) DirectionsWhip the cream on high until stiff peaks form. Mix in the confectioners sugar and fold in the lemon curd. Put the cream and curd mixture in a plastic bag and cut a small tip off one corner. Using the plastic bag or a pastry bag, pipe a small amount in the bottom of the glass or 8 oz mason jar.Use enough to cover the bottom of the jar then start layering with the berries then cream until you get to the top of the jar. If you like you can place a ribbon around the top for a...
Homemade Creme Fraiche
1 Pint Heavy Cream
3 Tbsp. Buttermilk
Simple put the cream in a clean jar, add buttermilk and let it sit out on your counter for 24 hours. Give it a stir if you like. You should have a jar of creamy tangy goodness. The good bacteria introduced into the cream by the buttermilk makes it tangy the cream gives it the richness much like sour cream yet SO much better.
The creme fraiche will last for about 2 weeks in your refrigerator. Once you have it, there are so many ways to add it to recipes and enhance anything from soups to kicking up whipped cream.
Whip softened unsalted butter until fluffy. Combine softened butter together with desired ingredients until well combined.
1 stick of butter to 1/2 c. Just Jan’s Fruit Spread
