Crème fraîche

Crème fraîche is similar to sour cream but is less sour, very rich and a little sweet. You can use it on anything — serve it over dessert or fresh fruit or use it as a decadent thickener for soups and sauces and is stand up well to higher temperatures. For the adventurous, there is also a different, modern version.

to make a solid 250 ml of the crème fraîche you want

  • 1 cup heavy cream (35%)
  • 2 tablespoons buttermilk
  • Zest of one lemon (optional)
  1. Bring the cream to body temperature by heating it gently.
  2. Add the buttermilk.
  3. Pour the mixture into a glass jar or a plastic bowl and cover.
  4. If you want you can add the zest of one lemon for a vibrant fresh flavour.
  5. Let this sit in a warm area for about 24 (or up to 48) hours until it thickens. If your home is cool place the bowl in a bigger bowl of hot tap water. Replace as the water cools.
  6. It will get thick, rich and creamy. Refrigerate before serving to thicken completely.

 

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