cat lover
07-05-2006, 02:48 PM
A lot of European recipes will call for this although it is actually French.
Crème fraîche is a manufactured cream product with between 18 percent and 36 percent fat. It has a smooth thick texture, similar to cream cheese but it has a slightly tangy flavour more akin to Sour Cream.
Origin and History
Originating in the Brittany and Normandy regions of France it is widely available and used throughout Europe. In France, the unique characteristics of crème fraîche made by different artisan producers is greatly appreciated in much the same way as connoisseurs appreciate and enjoy different types of yoghurt.
It is traditionally made with unpasturised cream which naturally contains the bacteria required to thicken it, but whilst specialists still use unpasturised cream, pasturised cream is becoming more widely used.
Many cooks favour crème fraîche over cream and sour cream because it can be boiled, reduced and thickened without the risk of curdling. It can also be whipped like double cream and has a longer shelf-life than both cream and sour cream. Crème fraîche can used as a substitute for sour cream in most recipes and for cream in many.
It makes a great topping for fresh fruits, puddings and other desserts. It is also an excellent ingredient in savory dishes such as soups and casseroles, and adds richness and body to sauces.
Storing
Crème fraîche should be treated like any other fresh dairy product and once opened, it should be used within two to seven days.
1/4 cup whipping cream (not ultrapasteurized)
1/4 cup dairy sour cream
In a small mixing bowl stir together whipping cream (not ultrapasteurized) and dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens.
When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving. Makes 1/2 cup (eight 1-tablespoon servings).
Crème fraîche is a manufactured cream product with between 18 percent and 36 percent fat. It has a smooth thick texture, similar to cream cheese but it has a slightly tangy flavour more akin to Sour Cream.
Origin and History
Originating in the Brittany and Normandy regions of France it is widely available and used throughout Europe. In France, the unique characteristics of crème fraîche made by different artisan producers is greatly appreciated in much the same way as connoisseurs appreciate and enjoy different types of yoghurt.
It is traditionally made with unpasturised cream which naturally contains the bacteria required to thicken it, but whilst specialists still use unpasturised cream, pasturised cream is becoming more widely used.
Many cooks favour crème fraîche over cream and sour cream because it can be boiled, reduced and thickened without the risk of curdling. It can also be whipped like double cream and has a longer shelf-life than both cream and sour cream. Crème fraîche can used as a substitute for sour cream in most recipes and for cream in many.
It makes a great topping for fresh fruits, puddings and other desserts. It is also an excellent ingredient in savory dishes such as soups and casseroles, and adds richness and body to sauces.
Storing
Crème fraîche should be treated like any other fresh dairy product and once opened, it should be used within two to seven days.
1/4 cup whipping cream (not ultrapasteurized)
1/4 cup dairy sour cream
In a small mixing bowl stir together whipping cream (not ultrapasteurized) and dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens.
When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving. Makes 1/2 cup (eight 1-tablespoon servings).