I have a reoccurring thought while inventing recipes….I often find myself daydreaming about doing naughty things, like icing cupcakes with vegemite instead of chocolate frosting and giving them to people I am not fond of…Does anyone else do that? hmmmm
Anywhoo….Girlchild and I wanted to make something yesterday to use some beautiful berries we got. I had originally planned to make a flourless chocolate cake and some creme fraiche to go with the berries. This plan was quickly changed when the Girlchild reaffirmed her NEED for nilla wafers….So we developed this…
First, to make the creme fraiche you must start the day before and mix 1 cup heavy whipping cream with 2 tbsps of buttermilk. Put on your counter in a sealed jar and leave it there for atleast 12 hours, shaking occasionally. Don’t worry about leaving dairy out. That’s the point. You need the bacteria to freak out. The next day, put it in the fridge to chill.
For the crust, use 3/4 of an 11 oz box of Nilla Wafers, 1/2 cup of melted butter and 1/4 cup white sugar. Pulse in a food processor or smash in a ziploc. press into a springform pan (or whatever you have).
Take your fresh creme fraiche, add 2 tsp vanilla, 1/4 cup of white sugar and beat until slightly frothy…sprinkle one package of knox gelatin over it and IMMEDIATELY beat again, this time on high.
Spread over the crust:
Place berries on the filling and place in the fridge until you are done with the ganache.
To make the ganache: break 2 ounces of über dark chocolate into a bowl. Add one single serving package of starbucks via blonde coffee powder (or whatever powdered espresso you have.)
Bring 2 ounces of whipping cream to almost a boil…careful not to scorch it.
Pour over the chocolate and coffee, let sit a couple minutes and whip smooth.
Spoon a drizzle over the berries and enjoy.