Guest guest Posted June 29, 2000 Report Share Posted June 29, 2000 * Exported from MasterCook * Cinnamon Basil Creme Fraiche Recipe By :Mat Lee and Ted Lee, The New York Times Serving Size : 0 Preparation Time :0:05 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons chopped cinnamon basil 2 tablespoons heavy cream 8 ounces creme fraiche Sugar -- to taste Fresh berries In a blender, puree basil with cream. (Or mince basil and mash in a mortar and pestle with cream and a couple pinches of sugar.) With a spoon, blend mixture thoroughly into creme fraiche. Add sugar to taste. Serve in a bowl, with fresh berries alongside for dipping. Copyright: " © 2000 The New York Times " - - - - - - - - - - - - - - - - - - - Per serving: 739 Calories (kcal); 77g Total Fat; (91% calories from fat); 7g Protein; 9g Carbohydrate; 248mg Cholesterol; 114mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates NOTES : Sources for scented basil plants: Union Square Greenmarket, NYC Chelsea Garden, NYC Gilbertie's Herb Farm, Westport, CT 203-227-4175 Peconic River Herb Farm, Calverton, LI, NY 631-369-0058 Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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