Creme Fraiche
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Creme Fraiche
Comments (12)I always make my own Creme Fraiche, very easy, and tastes great but you need to make it about 36 hours in advance. Creme Fraiche 1 1 cup heavy whipping cream 1 cup dairy sour cream Whisk together in a bowl. Cover loosely with plastic wrap and let stand in the kitchen overnight or until thickened. Cover and refrigerate 24 hours. The longer it sits the tarter it gets. Will keep for 7 days I prefer the above recipe but here is another that works well. Both are from the Silver Palate Creme Fraiche 2 2 cups heavy whipping cream 2 teaspoons buttermilk Pour the cream and the buttermilk into a glass jar. Cover and hake for 1 minute. Let stand in a warm place until thickened, at least 12 hours (overnight). Stir well and refrigerate for 24 hours. Will keep 7 days...See MoreThat Sandwich Dessert w/ Lemon Curd & Creme Fraiche...?
Comments (5)Here's the recipe as I copied and pasted years ago: This is from the March 2004 issue of Food and Wine magazine. I've made it for guests on several occasions and it has always been well received. It's quick, simple, and very tasty. Can be made ahead, too: Frozen Lemon Cream Sandwiches one 7-oz container chilled creme fraiche 1/4 cup lemon curd finely grated zest of one lemon 12 crisp butter waffle cookies 1/4 cup chopped unsalted pistachios Line a small baking sheet with wax paper. In a chilled bowl, beat the creme fraiche with the lemon curd and zest until firm peaks form. Arrange half of the cookies on the baking sheet and spoon the lemon cream onto the centers, letting it ooze gently to the edges. Top w/the remaining cookies, pressing down very gently. Transfer the baking sheet to the freezer and freeze the sandwiches until firm, at least 4 hrs. Spread the nuts on a plate and roll the edges of the sandwiches in them. 6 servings NOTES: Jules Destrooper Crisp Butter Wafers (from Belgium) are available from specialty shops in the US. They are, as their name implies, wonderfully crisp and buttery ... accept no substitute!...See MoreCreme fraiche
Comments (4)I'd use sour cream but it's really easy to make creme fraiche and it does have a nice tart flavour. I use half sour cream and half heavy cream or whipping cream. Stir and let sit on the counter several hours (4-6) until thickened. Keeps in the fridge for a week. Maybe too late for this time but try it next time, it's very tasty. I use it in Stroganoff and it's fabulous with berries too....See MoreCreme Fraiche Help Needed
Comments (6)Creme Fraiche 2 2 cups heavy cream 2 tsps buttermilk Directions same as above but it only needs 24 hours in the fridge. Note (from Chase): no matter which way I make it I make it two days ahead....See Morebbstx
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