Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Click Photo to View Larger Image
Crème Fraîche
This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tanginess, crème fraîche is France’s favourite form of cream for use in cookery.

With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:

Two tablespoons of cultured buttermilk, preferably full-fat

Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Poaching Chicken for Elegant Dishes

Poaching Chicken in Miso Broth
Poaching Chicken ©M-J de Mesterton

Add water and the flavouring of your choice to boneless chicken breasts. Simmer for forty minutes, cool and freeze for future use, or slice and use with sauce or gravy, perhaps made with the same poaching-liquid in which you cooked the chicken. I will return at the next opportunity with an original recipe or two, employing poached chicken breast meat. ~~M-J de Mesterton

>Crème Fraîche

>Home-Made Crème Fraîche

This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tang, crème fraîche is France’s favourite form of cream for use in cookery.
With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:
Two tablespoons of cultured buttermilk, preferably full-fat
Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche
will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Home-Made Crème Fraîche

This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tang, crème fraîche is France’s favourite form of cream for use in cookery.
With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:
Two tablespoons of cultured buttermilk, preferably full-fat
Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche
will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

Crème Fraîche

Home-Made Crème Fraîche

This Recipe Makes Two Cups

With a taste reminiscent of hazelnuts and a hint of tang, crème fraîche is France’s favourite form of cream for use in cookery.
With enhanced body and more complex flavours than fresh sweet cream, crème fraîche is a thick, rich concoction with a custard-like consistency.

Ingredients:
Two tablespoons of cultured buttermilk, preferably full-fat
Two cups of heavy cream

Combine the buttermilk and cream in a saucepan and heat till just before boiling. Pour the mixture into a clean glass bowl or jar. Partially cover and let stand at room temperature for eight hours, or until thickened. Stir and refrigerate at least 24 hours before using. The crème fraîche
will keep for about two weeks in the refrigerator. I like to chill and then whip it, so that it becomes thick like Devon cream.

~~©M-J de Mesterton 2006

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