Page 10 - ClubLife Weekly 022222

CHEF'S
CHEF'S

CORNER
CORNER

Crème Fraîche

Crème fraîche is the big brother to sour cream and it is a staple in

professional kitchens and homes across Europe. It is a favorite for its

higher fat content which lends it the property of not curdling like sour

cream when heat is applied. It’s less tangy and richer than sour cream.

Although it is not readily available on most shelves, it is easy to make at
home with just two ingredients. Use it anywhere in place of sour cream. It’s

great in a baked potato or even spooned over fresh berries. Once it is made,

it will hold in the refrigerator for up two weeks.

1. In a saucepan, mix 1 tablespoon of buttermilk into 1 cup heavy cream.
2. Gently heat the mixture until it is slightly warm then transfer the warmed

mixture into a glass bowl.

3. Cover the bowl with a clean dishcloth and let it stand at room temperature

for 24 hours.
4. Stir and refrigerate until chilled. The crème fraîche is ready to eat or can be

stored covered for up to two weeks.