| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces, Desserts |
2 |
Servings |
INGREDIENTS
|
|
-New Basic's CB |
| 1/2 |
c |
Heavy or whipping cream (not ultra-pasteurized) |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
More tart than whipped heavy cream and a bit richer than sour cream, Creme
Fraiche is a delicious addition to sauces and is just the right topping for
rich chocolate desserts. 1 cup
Whisk the creams together in a small bowl. Pour the mixture into a jar,
cover, and let stand in a warm place for 12 hours. Then stir, and
refrigerate for 24 hours.
Source: New Basic's Cookbook MM by Cathy Svitek
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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