Créme fraîche - Glossaries - Tools

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Cookery Class >>> Glossaries

Créme fraîche
French for pasteurised cows' milk to which a lactic bacteria culture has been added. This thickens the cream and gives it a distinctive sharp flavour. It is richer than soured cream.

Use: Although it's not suitable for whipping it can be used in soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes.

10 things to do with Créme fraîche

-	Amaretto peaches	-	Delectable cream cheese and salmon
-	Polenta biscuits with red and yellow pepper salsa	-	Tarte tartin
-	Snow peas, salmon and vodka pasta	-	Beetroot summer soup sips
-	Fig, honey and mascarpone tart	-	Créme fraîche
-	Olive and spinach tart	-	Tomato and courgette soup

All listings under 'C' in A-Z OF INGREDIENTS

- Cardamom
- Celery
- Chives
- Cloves
- Cod
- Chilli
- Caraway seed
- Celery seeds
- Chilli powder
- Chickpeas
- Coriander seeds
- Cumin seeds
- Curry powder
- Cherry
- Celeriac
- Cantaloupe
- Calvados
- Cellophane noodles
- Creme patissiere
- Cape gooseberries
- Cinnamon
- Capers
- Cashew
- Chervil
- Chutney
- Ciabatta
- Clarified butter
- Coconut milk and cream
- Coriander
- Cornflour
- Couscous
- Créme anglaise
- Créme fraîche
- Croûtons
- Cumberland sauce
- Custard
- Caviar
- Cayenne pepper
- Coconut

Home Bakes
by Carolie De Koster

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