Rinse however many strawberries you have (they should be ripe and fragrant) and pat them dry, but leave the hulls on to use as little handles. To eat, swirl a berry in creme fraiche, then dust it with confectioner's sugar.
Creme Fraiche: This thickened cream has a nutty sweetness coupled with a little tang, as well as a voluptuous texture. Spoon it onto a warm fruit dessert. Because it won’t curdle (unlike its cousin, sour cream), you can also cook with it.
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