Thursday, July 16, 2009
i read about this great stuff in my French Women book. here's where i found out how to make it, because it pretty much doesnt exist in the US. it tastes like sour cream thats not as sour, so you can put a dab on your fruit, on bread, and we tried it on crepes for our bastille day dinner. it does for food what cream does for a bisque- i just makes it richer and more amazing! (obviously you only use a tiny bit- its super rich)
the process to make it was amazing- you just get a jar, put whipping cream and a little buttermilk in it, and sit it out on the counter for 24 hours! voila! the enzymes in buttermilk are just right to turn the cream a little bit sour.
mirelle guilano said that as a child she would be given a little slice of bread, creme fraiche, and cocoa powder on top for a snack. i tried it and i approve!
at 6:35 AM