Crème Fraiche costs about $5.00 per ounce if purchased in gourmet shops, so the cost savings will speak for itself. And the best part is that you can have Crème Fraiche to use at any time, not just the most special occasions. I typically have cream and sour cream on hand, so it's easy to make up a batch the day before it's needed.
If you have never tasted Crème Fraiche, you'll find that it is thick, creamy and almost buttery in texture, similar in taste to an unsweetened whipped cream. it holds up to heat without separating, so it's great to add to creamed soup or pastas, and it can be sweet, savory or used plain. The Crème Fraiche can be used in place of sour cream, cream cheese, yogurt or whipped cream in most recipes. The versatility is only limited by your own imagination, but I have added suggestions for use below.
Yield: Approximately 1 1/2 Cups
Ingredients
1 Cup Heavy Cream (at Room Temperature)
1/2 C. Sour Cream (room temperature)
Mason Jar with lid
Wooden Spoon or Spatula
Directions:
Combine in a mason jar, stir or shake to mix thoroughly. Allow to set at room temperature (at least 70 degrees) overnight or 24 hours until thickened. Stir every few hours during a 24 hour period. Stir, then refrigerate at least 6-8 hours.
In my experience, the Cream Fraiche' sets up almost immediately when the sour cream is stirred in and technically could be used right away for some recipes, and in particular dips or dressing or a fruit topping. Or refrigerated and used later. If you want your Creme Fraiche more tart, leave it to ripen over a 12 to 24 hour time period.
NOTE: The Sour Cream, Creme Fraiche' sets up much more quickly than a buttermilk based Creme Fraiche', however try both versions and compare for yourself, for flavor, texture and overall time involved. My Sour Cream Creme Fraiche' was ready in 14 hours, rather than 24. The longer you leave it the more tart it will become. Mine was just tart enough to my liking at the shorter than 24 hour time period.
Suggested Uses: stir brown sugar or Coconut Palm Sugar into the Creme Fraiche for fruit dip, Or try cutting strawberries in half with the stem attached, dip into the Creme Fraiche then into brown sugar when you have a snack attack. Or Mix one box instant pudding into two cups of Creme Fraiche, add a little cream to thin if needed. Use for dipping your favorite fruit or angel food cake bites or to frost a cake or cupcakes. The Crème Fraiche can be used in sauces, such as cheese sauces or added to cream based soup or pasta. You can even use in cream based beverages if you choose. Use for savory dips, by adding your favorite herb and spice combination in place of sour cream or cream cheese. Stir Crème Fraiche into your favorite fruit combination for a light, refreshing summer salad, in place of whipped cream. Use a dollop to top a fruit dish or breakfast cereal in place of yogurt. Layer with your favorite fruit and cookie or cake combination for a simple parfait. Use for simple Tomato Basil Caprese Appetizers. Or spread on bagels or biscuits in place of cream cheese or butter. Drizzle a little honey onto a serving of Crème Fraiche and eat as is. You can even form it into patties, bread it then fry and use to top salads or use as an appetizer. Use in your deviled eggs in place of mayonnaise. If you have other ways of using it, I would love to hear them.
Tips: To sweeten: You can stir in teaspoon Vanilla, a Tablespoon of Honey, or a couple Tablespoons of powdered sugar, or your choice sweetener just before refrigerating.
Please refer to the link for instructions to make a Buttermilk Crème Fraiche':
justfowlingaround.weebly.com/sweets-treats-and-drinks/matured-creambuttermilk-creme-fraiche
Refer to the link to make Crème Fraiche Ice Cream:
justfowlingaround.weebly.com/sweets-treats-and-drinks/creme-fraiche-ice-cream
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