The Secret Ingredient: Crème Fraîche Recipe

• 1 pound frozen spring peas
• 1/2 large shallot, minced
• 2 teaspoons unsalted butter
• 1/4 cup creme fraiche
• 1 tablespoon chiffonade of fresh mint leaves, plus more for garnish
• 1 pound mostaccioli or ziti 1/2 cup grated fontina
• 1 cup creme fraiche
• 1/2 cup grated zucchini (1/2 zucchini)
• 1/2 cup grated Gruyere
• 1/2 cup grated sharp white cheddar
• 1/2 grated Parmesan
• 1 teaspoon fresh thyme leaves, plus more for garnish
• Salt and pepper
• 2 cups creme fraiche
• 1/4 cup light corn syrup
• 1/2 cup sugar

1. Bring a pot of water to a boil, and salt it well. Add the peas, and blanch for 2 minutes. Drain, and shock in ice water.
2. Meanwhile, saute the shallot in the butter on medium-low heat in a wide saute pan. Season with salt and pepper, and saute just until the shallot is soft and translucent.
3. Add the peas to the butter and shallot, and heat through, allowing all excess water to evaporate. Turn off the heat, and add the creme fraiche and mint. Serve!
4. Preheat the oven to 375u0b0F.
5. Bring a large pot of water to boil, and salt it well. Boil the pasta until just shy of al dente.
6. Meanwhile, in a large bowl, mix together the creme fraiche, zucchini, all of the fontina, Gruyere, and cheddar, and half the Parmesan. Add the thyme, and season with salt and pepper. Stir until it is all perfectly combined.
7. Drain the pasta, and toss well with the creme fraiche and cheese mixture. Decant into a buttered baking dish, and sprinkle the top with the remaining Parmesan. Bake for 25-30 minutes, until the top is golden. Let stand 5 minutes before serving, and garnish with some fresh thyme.
8. Whisk everything together, then decant into a loaf pan. Freeze until firm (several hours), and serve with raspberries and blackberries.

peas, shallot, unsalted butter, crueme fraueeche, chiffonade of fresh mint leaves, mostaccioli, crueme fraueeche, zucchini, gruyuere, parmesan, thyme, salt, crueme fraueeche, light corn syrup, sugar

Taken from www.seriouseats.com/recipes/2009/06/the-secret-ingredient-creme-fraiche-peas-mac-and-cheese-sorbet-recipe.html (may not work)