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Prep Time: 2160 Minutes Cook Time: 10 Minutes |
Ready In: 2170 Minutes Servings: 6 |
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Creme Fraiche has many uses and is often served in France complimenting sweet desserts. If used for desserts lightly whip it and sweeten it slightly. It is also fabulous for some pasta sauces (see Gorgonzola Sauce for Pasta). It can be kept in the fridge for up to a week. Ingredients:
1 cup heavy cream |
1 teaspoon buttermilk |
Directions:
1. Heat the heavy cream to body temp not over, about 100°F.
2. Stir in the buttermilk.
3. Keep in a warm place for 12-36 hours until it thickens.
4. If your house is cool, place it in the oven with the oven light on.
5. When it has thickened slightly stir, cover and refrigerate until using.
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