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Friday, April 6, 2012

Friday Food Feature


My French recipe for Crème Fraîche

1/2 pint (1 cup) unpasteurized whipping creme
1 Tablespoon buttermilk or sour cream

Warm cream to between 90 - 100 degrees F; add buttermilk, mixing well. Cover and let stand at room temperature (68 - 72 degrees F- or put in a yogurt maker) for 12-16 hours or until mixture begins to thicken.

Refrigerate for at least 24 hours before using to allow acid flavor to develop and cream to thicken further. Creme should be of almost spreadable consistency. Store in refrigerator for up to 2 weeks or as long as taste is tangy but fresh. Makes 1 cup.

Crème Fraîche make a great topping for fresh fruit, puddings, and other desserts. It is also used in many French recipes - soups, casseroles and adds a wonderful richness and thickness to sauces. I will post in the future using this delicious ingredient.

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