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Crema Fraiche recipe
courtesy of Cocina Cubana/ Sonia Martinez/ Pascual Perez
Creme Fraiche is a cultured heavy cream. It thickens and develops a
delicate sour taste as it sits. It is not normally used in
traditional Cuban or Spanish Cuisines, but I find it wonderful to
use when making sauces or as toppings for desserts.
*Wonderful spooned over fruit desserts and fresh berries.
*Use it to add body and richness to sauces. Since it can be boiled
without curdling or fear of separation, it is more versatile than
dairy sour cream.
*Stir in a few spoonfuls into butter-warmed vegetables for a simple
sauce.
*Whisk a dollop into salad dressing for extra thickness and
creaminess.
*Since creme fraiche can keep in refrigerator for at least 2 weeks,
it is convenient to have some around all the time.
1 cup heavy cream (not ultra-pasteurized)
1 cup dairy sour cream
Whisk heavy cream and sour cream together in a bowl. Cover loosely
with plastic wrap and let stand in kitchen or other reasonably warm
spot overnight, or until thickened. In cold weather this may take as
long as 24 hours.
Cover and refrigerate for at least 4 hours, after which the crema
fraiche will be really thick. The tart flavor will continue to
develop as the creme fraicha sits in the refrigerator. Makes 2 cups.
PS- Try a spoonful of crema fraiche over bread puddings!
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