Friday, January 16, 2015
Creme Fraiche the perfect topping for fresh fruit. With a dollop of Creme Fraiche you can take some fresh fruit and turn into a very delightful dessert!
· ¼ buttermilk
· ½ cup heavy cream
Note: This recipe must stand for 6-8 hours, and then be chilled so make sure to plan accordingly.
In a saucepan, heat buttermilk and cream to 98.6 F.
Pour into a container and partially cover.
Allow to stand for 6 to 8 hours at room temperature, when it will become thickened and slightly acid in taste.
Stir, cover and refrigerate until well chilled
You could also try using sour cream or yogurt instead of the buttermilk.
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