Crème fraîche

Crème fraîche

By
From
Encyclopedia of Food and Cookery
Makes
250 g

In France, the cream called crème fraîche is treated with a special culture which helps it to stay fresh longer, makes it thick and gives it a delicious, slight tang. It is an important ingredient in the light style of cooking called nouvelle cuisine, where it is used in sauces, soups and with fresh fruits.

To whip crème fraîche: Measure crème fraîche to calculate one-third of its volume. Then add this calculated amount of cold milk, water or chipped ice and a little sugar to taste, and whip until thick.

Ingredients

Quantity Ingredient
125ml cream
1 tablespoon plain yoghurt

Method

  1. Stir cream and yoghurt together in a jar. Cover and keep warm overnight or for 8 hours. One method of doing this is to put jar into an electric frying pan on lowest temperature and with a few centimetres of warm water in it. Another method is to keep container well wrapped and leave it above – not in – an oven on lowest possible setting. Chill cream well before using; it will thicken as it chills.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again