Soups & Sauces » Creme Fraiche

Replay Video
Play
942 views
0:00 |
Volume
Full Screen
Creme Fraiche
Creme Fraiche <p>If we had only known how easy it was to make creme fraiche, we would have started making it a long time ago. Also, we had no idea how many ways you can use it - simply with berries or to make great sauces creamier and better, so many options. Intensely delicious. You must try it.</p>

Watch this video! Get Adobe Flash Player

Tags:

creme, creme fraiche, dessert topping

If we had only known how easy it was to make creme fraiche, we would have started making it a long time ago. Also, we had no idea how many ways you can use it - simply with berries or to make great sauces creamier and better, so many options. Intensely delicious. You must try it.

Ingredients

Creme fraiche lasts a good 3 weeks in the refrigerator.

  • 1 quart heavy cream
  • 4 tablespoons (¼ cup) fat free buttermilk

How-to

 

  1. Heat heavy cream to 105° in double boiler.
  2. Remove from heat and place pot in ice bath. Cool mixture to 100° degrees 
  3. Add buttermilk to heavy cream and mix thoroughly
  4. Pour mixture into sterilized containers and allow them to sit for 8+ hours at room temperature (longer times will result in a thicker product)
  5. Serve with toppings of your choice

Comments (2)

  • Posted Monday, October 20, 2008, at 12:53 am by Donna Viera:
    Turkey, chickpeas, pesto and creme fraiche. Love it!
  • Posted Tuesday, August 26, 2008, at 3:58 pm by Lynne:
    i followed polly's recipe and i woke up to a thick, rich, amazing batch of creme fraiche. served it for dessert that night over a ginger peach cobbler i made. my sister and i seriously swooned if people still do such a thing. wonderful. highly recommend!

Add a Comment / Rate this Video

You must be logged in to comment!