Creme Fraiche
A thickened fresh cream. About 1 cup.
1 cup cream
1 tsp buttermilk
Pour cream into a jar or mixing bowl. Add buttermilk and stir. Cover tightly with plastic wrap and let stand in a slightly warm place for 12 hours or longer, or until the cream is about twice as thick as ordinary heavy cream. Refrigerate and use as desired on fresh fruits, fruit pies and so on. Keep closely covered.
|