Crème fraîche

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 2
Servings 0
Time 2 min +standing time

Ingredients

  • 250
    ml
    thick cream
  • 125
    ml
    buttermilk
 

Method

 
Gently heat the cream with the buttermilk until the mixture is lukewarm but still cooler than body temperature. Cover with a cloth and leave in a warm place for 6-8 hours. Stir, cover again and refrigerate. The cream will be thick with a delicate, nutty flavour – it's delicious when added to sauces, savoury tarts or desserts.
 

Read more on: dairy
 

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