Ingredients (2)
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50.00 ml
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sour cream
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250.00 ml
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cream
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Method:
1. Mix the sour cream or buttermilk with the pasteurised cream. (If the cream is not pasteurised, it can be heated to 80 ºC and then cooled rapidly.)
2. Heat the mixture until lukewarm. Pour the lukewarm mixture into a container and place a lid on the container.
3. Leave to stand in a warm place for 8 to 24 hours.
Crème fraîche can also be used to accompany very sweet desserts such as apple tart or steamed ginger puddings. Any wickedly sweet dessert will be complemented by the tart taste of crème fraîche.
