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.
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