I am loving Creme Fraiche right now. It’s got a rich tangy, creamy flavor and I just can’t get enough. Creme Fraiche is basically cream cheese’s snooty and sophisticated French cousin. There are a million and one ways to use it, but this easy, fresh, summery dessert is simply perfect. Max, my taste-tester thought so. He had two and asked for more.

For the sauce:

3 cups fresh blueberries – set aside one cup for layering in cups

1/2  cup water

1/4 cup sugar

1 tablespoons cornstarch dissolved into 2 tablespoons water

1/2 teaspoon vanilla

Place 2 cups blueberries in a small saucepan. Cover with water and add sugar. Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart. Add dissolved cornstarch to saucepan and bring mixture to a rolling boil. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency. Add water, one tablespoon at a time, if the sauce gets too thick. Remove from heat.

For the Creme Fraiche:

1 cup Creme Fraiche

1/4 cup sugar

1/2 teaspoon vanilla

Whip the Creme Fraiche, sugar and vanilla on high until small peaks form. Carefully layer the blueberries, blueberry sauce and small dollops of Creme Fraiche (a little goes a long way) in small glasses. Use your creativity here! Serve chilled.

Isn’t that pretty?

Recipe Source: Blueberry sauce – pinchofyum.com