Crème Fraîche

This is made by pasteurizing milk before the cream has formed. The milk is then separated into cream and skimmed milk. The cream is pasteurized again, to give it extra shelf life, and selected lactic cultures are added to give it acidity. It can be used to finish both sweet and savoury sauces. Double or clotted creams contain an average 48 per cent fat, crème fraîche just 30 per cent.