Rubber Spatula - Essential for mixing ingredients smoothly.
Kitchen Scale - Useful for precise measurements in baking and cooking.
Blender - For making the cream fraiche or strawberry sauce if needed.
Mixing Bowls - Various sizes for preparation of different ingredients.
Rolling Pin - If a pie crust is used, which might be an alternative to cream-based desserts.
Pastry Blender or Fork - For cutting butter into flour for pastry dough (not directly mentioned in the recipe).
Mini Food Processor - Can be used to finely chop strawberries if needed.
Measuring Cups and Spoons - For accurate ingredient measurement.
Baking Pans (e.g., Springform Pan) - If a dessert with a pie crust is considered instead of cream-based.
Ice Cream Scoop or Pastry Bag and Tips - For serving the ice cream portion elegantly if included in the recipe presentation.
2/3 cup sugar
6 large egg yolks
2 cups crème fraîche*
1 1/2 cups buttermilk, well shaken
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Pinch of salt
4 cups quartered hulled fresh strawberries (about 20 ounces) plus
1/4 cup orange juice
1/4 cup powdered sugar
2 tablespoons Grand Marnier or other orange liqueur
1/2 teaspoon finely grated orange peel
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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