Homemade Apple Jello with Caramel Crème Fraîche in Jars
Hello Sweet Foodie Friend and welcome to Keep It Fraîche Month featuring one of my favorite ingredients, crème fraîche, alongside some of my favorite bloggers. Today I’m sharing my Apple Jello with Caramel Crème Fraîche in Jars Recipe. Scroll down to learn more about crème fraîche, click here to jump down to my recipe, or head down to enter to win a Crème Fraîche gift set from Vermont Creamery.
When my British mother-in-law was visiting last year she was shocked that crème fraîche wasn’t available at the grocery store. She asked three different blank-faced clerks where she could find the crème fraîche before believing me that nobody knows what it is here.
I find it strange that this versatile ingredient in all it’s creamy glory hasn’t made an impact in North America.
But this may be changing. Now that the Vermont Creamery has a luscious version available at Whole Foods and elsewhere, I bet that it will show up in more recipes around here. Maybe even in your kitchen.
Throughout the month of November the Vermont Creamery is featuring crème fraîche. They’re also featuring bloggers who love crème fraîche. I’m being featured on their site this week followed by some of my favorite bloggers in the weeks to come. Be on the look out for delicious recipes and Crème Fraîche Giveaways from Sam of Sweet Remedy, Carey of Reclaiming Provincial and Angela of Seasonal and Savory. Join in all the creamery fun by following #KeepItFraiche anywhere hashtags are used.
What is Crème Fraîche?
It’s a cultured cream with a taste and texture similar to sour cream. But it’s not exactly like sour cream. It’s richer, a bit less tart and a bit more runny. You can still dollop it but it won’t have the stiff plop of sour cream. It’s more like a soft glop.
What can you do with Crème Fraîche?
Eat it straight from the container! No, not really. Well, you can and it’s delicious. But its richness makes that like eating butter by the tablespoonful.
Because crème fraîche is creamier, richer and less tart than sour cream, it can be used in more ways, both sweet and savory.
For instance crème fraîche is lovely spooned onto pies, puddings and cakes. And it’s just as nice warmed slightly with herbs and garlic before tossing with hot pasta.
Today I’m sharing a recipe for Homemade Apple Jello with Caramel Crème Fraîche. For this recipe you combine apple juice and gelatin and then divide it among small jars before putting it in the fridge to set. Then you mix crème fraîche with caramel sauce and whipped cream and slip it on top of the jello. Oh, I almost forgot, there’s a layer of nuts and caramel between the jello and the crème fraîche. Oh my!
This Apple Jello with Caramel Crème Fraîche is a luscious individual dessert that is perfect for fall and winter entertaining.
Not in the mood for jello? Make up the Caramel Crème Fraîche and dollop it on every dessert you find throughout the holidays. Trust me, it will work on anything.
Don’t forget to scroll down and enter to win the beautiful and delicious crème fraîche gift set from Vermont Creamery.
- 4 cups apple juice, divided
- 3 (0.25 ounce) packets of gelatin powder (this is equivalent to 2.5 TBSP of powder)
- 2 Tbsp maple syrup or honey
- ½ cup walnuts, chopped
- ½ tsp. cinnamon
- 1 and ½ cups caramel sauce, divided
- 8 oz. crème fraîche
- 1 and ¾ cup whipped cream (store-bought or made from 1 cup whipping cream)
- Pour 3 cups of the juice into a medium sauce pan. Bring it to a boil over high heat. Meanwhile, pour the remaining cup of cold apple juice into a large bowl. Sprinkle the cold juice with the gelatin powder. Let stand for 1 minute. Add the boiling juice to the cold juice. Stir continuously for 3 minutes and then stir in the maple syrup or honey.
- Divide the apple juice mixture between 8 jars, glasses or dessert bowls with an 8-10 ounce capacity. Refrigerate until set, about 3-4 hours.
- Once the jelly has set, combine the walnuts with the cinnamon and ¾ cup of the caramel sauce. Divide evenly among the 8 containers. (Up until this point can be done up to 2 days ahead. Keep containers refrigerated).
- When ready to serve, in a large bowl mix the remaining ¾ cup caramel sauce with the crème fraîche. Add about ⅓ of the whipped cream and stir it gently. Add the remaining whipped cream and gently fold it in just until it is combined (it’s alright if there are ribbons of caramel color through the cream). Divide the caramel cream among the containers.
Use the form below to enter to win the $75 crème fraîche gift pack from Vermont Creamery. It’s full of tasty crème fraîche treats that will fill your holiday season with decadence.
Have you cooked with crème fraîche before? I’d love to hear about what you’ve made. Scroll down to the comment section and tell me and the other readers all about it.
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Disclosure: The Vermont Creamery has given me a great deal of cheese, butter and crème fraîche to help me write this post (and for me to eat to my heart’s content). They have also given the prize for the giveaway. All opinions are my own.