Creame Freshe, I hope I am spelling it correctly.

[chessie]

Years ago I had a friend that was a French pastry chef. She used to make Creame Freshe as a fruit dip. She told me how to make it but I didn't write it down. I think it may be more of a method rather than a recipe. I have looked but can't seem to come up with anything. Anyone know what I am referring to and or how to make it.

 

[dt]

You can find it now in some supermarkets or at least gourmet markets.

You can also substitute a good sour cream in recipes.

Creme Fraiche - a matured cream in which natural acids have fermented and with time will thicken and takes on a slight nutty flavour with a slight tang
A pasteurised cream will not develop in the same way, so you do need to use fresh cows cream to make creme fraiche, unless you have access to a particular culture to produce a similar result. There is some produced commercially, it will keep for up to 2 weeks and will not curdle on cooking. A substitute is to add 1 tblsp plain full fat yoghurt to 150ml cream with a fat content of at least 30% in a bowl in warm water (bain marie) to heat slightly to activate the enzymes. Remove it from the water, cover and place in a warm spot. It takes about 12 - 36 hours. Chill before using - it will thicken further. Add sugar (brown?) or honey to sweeten. To whip 1/2 cream, 1/2 finely crushed ice and beat until thick. Mix it with prepared horseradish or mustard with finely chopped spring onion to serve with meat; mix with beetroot and orange rind in soup; in mashed potato; spread over chicken or fish before grilling, use in salads - a combination of mayo and creme fraiche, in scrambled eggs or an omelet; pasta sauces; stir through lemon cheese or custard for a dessert sauce; mix with banana, coconut, lemon and mint as a samba with curries; cucumber, onion and basil.



sometimes it also spelled creme fraise

 

[BevS97]

we can buy it in the supermarket over here - it's a bit like sour cream but not so sour. I used it in recipes that call for sour cream quite often (you can get lo-fat crem fraiche, where as you can't get the lo-fat sour cream quite so easily)

if we can get it here, I would have thought it was available in the US

Bev

 

[chessie]

I seem to remember my friend saying something about adding buttermilk to the cream and letting it sit on the counter for a few days. She always had a batch made up and we would sit on her deck at the shore dipping fresh strawberries into crem fraiche. mmmm

I honestly haven't looked at the supermarket, since most people would look at me as if my hair just turned purple when I mentioned it. I assumed it was something ethnic.

I will have to check the grocery store, Maybe the "Gucci" Giant, as we call it.

 

[webmomom]

cHESSIE. I KNOW WHAT YOU MEAN. JUST TODAY I ASKED AT OUR LOCAL GROCERY STORE FOR IT AND GOT THE LOOK OF, " WHAT IS SHE TALKING ABOUT". THEY TRIED TO SEND ME TO PRODUCE, DELI, AND A COUPLE OF DIFFERENT PLACES. I KEPT EXPLAINING TO THEM IT IS A FORM OF SOUR CREAM. THERE IS ONE STORE IN OUR AREA THAT I CAN GET IT, BUT IT IS OUT OF THE WAY AND A REAL BOTHER TO GET TO, BUT WILL HAVE TO GO IF I WANT IT. I HAVE HAD IT ON A COUPLE OF OCASSION AND I LOVE IT. I LIKE SOUR CREAM, BUT THIS IS SO MUCH BETTER.

THEY USE THIS ON THE COOKING CHANNEL A LOT.

 

[Jiminy102]

Hey Chessie....I just moved from maryland in May and i was wondering where your "Gucci" Giant wa. we had one as well so I was just wondering if it would be one and the same

 

[dt]

I just found this which sounds like it might be what you are talking about:

Creme Fraiche tips
Creme Fraiche
- Stir 1 teaspoon cultured buttermilk into 1 cup (8 fl oz/250 ml) heavy (whipping) cream. Cover tightly.
Leave at warm room temperature until thickened, about 12 hours.
Refrigerate until ready to serve.
It will keep for up to 1 week.

 

[chessie]

dt,

That sounds about right. Thanks

Chessie