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Similar in taste and texture to sour cream, crème fraiche is able
to be heated without separating and can be chilled and whipped. Crème
fraiche is an integral ingredient in many desserts. You can buy creme
fraiche commercially, but it is quite costly. You can easily make your
own by adding a tablespoon of butter to a cup of heavy or whipping cream.
Mix well and allow the mixture to stand at room temperature until it is
slightly thickened (about 12-24 hours depending on the temperature of
the room). Keep the thickened crème fraiche in the refrigerator
for up to two weeks (the taste will become tangier the older it gets).
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