BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL SWEETS, ICE CREAM & DESSERTSCRÈME FRAICHE
Also referred to in my recipes as Creme Fraiche cream
Ingredients:
2 cups heavy cream
6 TBS sour cream or buttermilk
Method:
Combine heavy cream and sour cream or buttermilk; whisk to combine well; cover and rest at room temp for 24 hours to set; refrigerate after 24 hours.
*Finished crème fraiche should be thicker and more firm than what you started with.
printable page