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4–6
Easy
By Gary Rhodes
Published 1994
This is a simple recipe which uses a stock syrup (also used in sorbet-making). Crème fraîche is French ‘fresh’ cream, and is now available in most supermarkets. It is cream that has been treated with a special culture which gives it a longer life and an almost sour taste. It works very well in ice-creams, giving a full body to the taste.