Best 4 Creme Fraiche Ii Recipes
**Delight Your Taste Buds with Crème Fraîche: A Culinary Journey through Richness and Versatility**
Embark on a culinary journey with crème fraîche, a versatile and indulgent ingredient that adds a touch of elegance and richness to various dishes. Crème fraîche, meaning "fresh cream" in French, is a fermented dairy product with a distinctively thick and velvety texture. Its slightly tangy flavor and high fat content make it an excellent addition to sauces, soups, desserts, and baked goods. Discover the secrets of crème fraîche and explore the diverse recipes within this article, ranging from classic French sauces like Sauce Béchamel and Sauce Velouté to delectable desserts such as Crème Brûlée and Panna Cotta. Each recipe showcases the unique properties of crème fraîche, elevating ordinary dishes into extraordinary culinary experiences.
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while sitting on the counter; the acid in the mixture prevents bacterial disease associated with the dairy products. The recipe comes from Emeril Lagasse. Inactive time 12 to 16 hours.
Provided by Barb G.
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk or lemon juice.
- Cover with a clean kitchen cloth in a warm, draft free place and let sit until thickened, but still pourable consistency, 12 to 16 hours.
- Stir and refrigerate until ready to use.
- (can be refrigerated up to 1 week.).
Nutrition Facts : Calories 833.1, Fat 88.3, SaturatedFat 55, Cholesterol 327.3, Sodium 122, Carbohydrate 8.1, Sugar 1.7, Protein 5.9
CREME FRAICHE
This is very much like sour cream yet it is softer and has a little more tang. Use it to garnish anything from pies to soup. Try whipping it with a little bit of sugar for tangy whipped cream!
Provided by NEONWILLIE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Yield 16
Number Of Ingredients 2
Steps:
- Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
- Cover and refrigerate for at least 24 hours before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 0.9 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.7 g, SaturatedFat 6.9 g, Sodium 13.3 mg, Sugar 0.1 g
CHEF JOHN'S CREME FRAICHE
Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you'll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P2DT5m
Yield 32
Number Of Ingredients 2
Steps:
- Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 0.5 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.4 g, SaturatedFat 3.4 g, Sodium 7.1 mg, Sugar 0.1 g
HOMEMADE CREME FRAICHE
Don't worry about the creme fraiche spoiling while it's sitting on the counter; the acid in the mixture prevents bacterial disease associated with dairy products.
Provided by Food Network
Time 16h5m
Yield 1 cup
Number Of Ingredients 2
Steps:
- In a bowl, combine the cream and buttermilk. Cover with a clean kitchen cloth in a warm, draft-free place and let sit until thickened, but still a pourable consistency, 12 to 16 hours. Stir and refrigerate until ready to use. (Can be refrigerated for up to 1 week.)
Tips:
- Use fresh cream: Fresh cream is essential for making crème fraîche. Using old or sour cream will result in a lower quality product.
- Use a clean container: The container you use to make crème fraîche must be clean and free of any bacteria. Otherwise, the crème fraîche may become contaminated.
- Keep the cream at a warm temperature: The cream should be kept at a warm temperature (between 70-75°F) for at least 12 hours. This will allow the bacteria to grow and thicken the cream.
- Do not disturb the cream: Once you have placed the cream in a warm place, do not disturb it. Stirring or shaking the cream will prevent the bacteria from growing properly.
- Refrigerate the crème fraîche: Once the crème fraîche has thickened, it should be refrigerated for at least 24 hours before using. This will allow the flavors to develop.
Conclusion:
Crème fraîche is a versatile ingredient that can be used in a variety of dishes. It is a good source of calcium and protein, and it has a slightly tangy flavor that can add a touch of richness to any dish. If you are looking for a way to add a little something extra to your next meal, try using crème fraîche. You won't be disappointed!
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