Another dish inspired by something Mom used to make (she used regular sour cream instead of flavored, whipped crème fraîche). Very elegant, yet very easy-to-make. If you like, make extra rosemary-infused cream and use the leftovers to drizzle over chocolate pudding or mixed berries, or whip it and place a dollop on top of peach pie.
Serves 6
1/2 cup loosely packed rosemary leaves
6 tablespoons packed brown sugar, divided
2 cups heavy whipping cream
1/2 cup crème fraîche
1 pound seedless red grapes, stemmed
1 pound seedless green grapes, stemmed
To make the rosemary-infused whipped crème fraîche: In the work bowl of a food processor, combine the rosemary and 2 tablespoons of the brown sugar. Pulse a few times (it's not necessary to chop the rosemary, only to bruise it). In a medium saucepan over medium heat, combine the rosemary mixture with the whipping cream. Heat just until the cream is scalded and small bubbles begin to appear around the edges of the surface. Remove from the heat and let the mixture steep for 30 minutes; strain, pressing the solids. Discard the solids and chill.
Using a hand or a stand mixer, whip the rosemary-infused cream and crème fraîche until soft peaks form.
Combine the red and green grapes. Place about 1/2 cup of grapes in each of 6 parfait, martini or wine glasses. Top each with about 1/4 cup of the rosemary-infused whipped cream and about 1 teaspoon of the remaining brown sugar. Repeat with another layer of grapes, rosemary-infused whipped cream and brown sugar. Serve immediately.
Copyright Jill Silverman Hough. All rights reserved.
www.jillhough.com.