Title: CREME FRAICHE
  Categories: Sauces
       Yield: 1 Servings
  
            -New Basic's CB
       1 c  Heavy cream; not ultra
            -pasterurized
       1 c  Dairy sour cream
  
     Makes 2 cups
   
    STEPS:
   
    1. Whisk heavy cream and sour cream together in a bowl. Cover
   loosely with plastic wrap and let stand in the kitchen or other
   reasonably warm spot overnight, or until thickened. In cold weather
   this may take as long as 24 hours.
   
    2. Cover and refrigerate for at least 4 hours, after which the Creme
   Fraiche will be quite thick. The tart flavor will continue to develop
   as the Creme Fraiche sits in the refrigerator.
  
 

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