Créme fraîche

03 Nov 2009

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.



Acidulated water

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