Créme Frâiche (krem ˈfreSH) noun = a type of thick cream made from heavy cream with the addition of buttermilk, sour cream, or yogurt.
Lately I have become fascinated with Créme Frâiche all over again. I used to make it a long time ago and after a while, forgot all about it until recently, when one of my Internet foodie friends, Katrina Hall, posted about it in her blog.
(Photo) Mango Crisp with a dollop of Créme Frâiche
The funny thing is that I used to make the same recipe with the same ingredients, but messed up a lot more things in the kitchen...then I switched to making it with buttermilk and after that, for some reason, I stopped.
Créme Frâiche is a cultured heavy cream. It thickens and develops a delicate sour taste as it sits. It is thicker than either sour cream or yogurt and I find it wonderful to use instead of sour cream or yogurt.
(Photo) Pound Cake served with Mango Jam and Créme Frâiche
Here are just some of the ways it can be used...
Spooned over fruit desserts and fresh berries. Try a spoonful over fruit crisps, bread pudding or pound cake.
Spoon a dollop on fish patties or zucchini fritters.
Since it can be heated without curdling or fear of separation, it is more versatile than dairy sour cream. Use it to add body and richness to sauces.
Stir in a few spoonfuls into butter-warmed vegetables for a simple sauce.
Sprinkle with fresh chopped chives and use on baked potatoes instead of butter and sour cream.
Whisk a dollop into salad dressing for extra thickenss and creaminess.
I also like to whisk it into a bit of my homemade roasted tomato sauce and turn it into a creamy pasta sauce. Do the same with pesto sauce.
Since Créme Frâiche is so easy to make and can keep in refrigerator for at least 2 weeks, it is convenient to have some around all the time.
(Photo) Salmon Pattie with Seasoned Panko served with a scoop of Créme Frâiche & sprinkled with snipped garlic chives and garnished with a garlic chive bloom
Normandy Style Créme Frâiche
1 cup heavy cream
1 cup sour cream
Spoon in the sour cream and pour the heavy cream into a clean, sterilized glass jar with a tight fitting lid. Mix and cover. Shake for a bit until well mixed. Stand on counter for at least 12 hours or overnight. Refrigerate.
Yield: 2 cups
Buttermilk Style Créme Frâiche
2 cups heavy cream
2 Tablespoons cultured buttermilk
Stir well. Loosely cover and set at room temperature for 24 hours. Refrigerate, When chilled can whip like heavy cream.