Crème Fraîche

Crème fraîche is simply double or whipping cream in which the natural lactic acids it contains are allowed to act until the cream has thickened considerably. It is usually then pasteurised. In most recipes, double cream may be used instead of crème fraîche-, when there is a choice, this is indicated. If crème fraîche alone is given in the ingredients list, then it must be used, as its nutty taste and thick consistency are essential to the preparation involved. Crème