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HOW TO COOK WITH CREME FRAICHE

Using creme fraiche will elevate your dish to a new level. It’s just that bit more creamier, richer and fancy. And you get the added bonus of being able to add it to hot dishes without it splitting. That’s because it has a higher fat content (so don’t go buying the light variety, if spooning it into a pasta sauce or curry). It’s not really for the diet conscious, but for a special treat, it’s worth it.

What is Creme Fraiche?

Creme fraiche is a soured cream that originated from France. It has a higher fat content than sour cream therefore is richer and thicker and not likely to split when heated, so perfect to use in soups and sauces. It is more decadent and rich in taste and texture than sour cream. Creme fraiche is naturally thickened through its processes as opposed to using thickening agents.

How to use

Use as a luxurious substitute for yoghurt, sour cream, or cream

Add a dollop to fresh fruit, tea cakes, or even porridge.

For a richer, creamier and a bit more fancy coleslaw or potato salad use creme fraiche in place of the mayonaise.

Substitute creme fraiche for butter or cream in mashed potatoes, and your tatties will melt in your mouth.

Add to creamy pasta sauces, soups or curry sauces. Expect a silky thicker texture and a tangy taste.

Make Ingrid’s decadent Ginger crunch ice cream. So so easy, and wow it was something else – rich and a lot more exciting than your cream based ones.

Make a cocktail party dip by mixing 3 tablespoons of capers and 1/2 cup of smoked fish and add to a tub of creme fraiche. Serve with crusty bread.

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