Crème Fraîche

Made from double cream mixed with buttermilk heated to a constant 75°C for several hours until it thickens and stabilizes, crème fraîche acquires a distinctive tangy taste. It is used to thicken savoury sauces, is extremely resilient in a reduction and is excellent for taking excessive sweetness out of desserts as it has a flavour that is both astringent and rich at the same time.