This week was a first for me: I ventured into the "desserts" section of the Top Chef Cookbook. I don't really have too much of a sweet tooth, so that wasn't my first stop, but now, several weeks in, I decided to give it a try. I went with Hung's Molten Chocolate cakes, because I had to wonder (assuming I made them correctly) how that could possibly be a wrong choice. And indeed, I was right, the cakes were great, but what made them even better was all of the "accoutrements" that went along side the cakes — the vanilla/almond crème fraiche, the raspberry coulis, the almond nougatine tuiles, and the fresh mint. 

The Raspberry Coulis:
Making the raspberry coulis was really simple. All I had to do was put fresh raspberries, some sugar and lemon juice in a food processor and puree until smooth.

Then I passed the puree through a fine-mesh sieve so that all the seeds would be left behind.

This is such an easy way to make a beautiful raspberry sauce, which can be used for more things than just for these cakes - it can be used to add a classy touch to ice cream and pound cake!

This, at least in my opinion, is what crème fraiche should be - a slightly denser and just ever so subtlety sour version of whipped cream.  Sure, they have "crème fraiche" that comes in plastic in the grocery stores, but that stuff just tastes like very thick sour cream.  This crème fraiche tastes like "the real thing" to me - whatever that means - well to me, that means it tastes "French."

Again, it's simple.  Just whip the heavy cream until soft peaks form.

Then add a few tablespoons of packaged crème fraiche.

It is also standard to add vanilla extract and sugar.

This recipe also calls for almond extract.

Once these ingredients have been added, you use your electric hand mixer again, and beat until the cream has thickened and medium peaks form.

(The crème fraiche should be refrigerated until ready to serve with the molten cakes.)