Crème Fraîche

This is a French dairy product which has had a lactic bacterium introduced to make it thicker and give it a nutty, slightly acidic character. Crème fraîche adds an authentic quality to French cooking, particularly sauces. Whipped crème fraîche may be sweetened, lightened with stiffly beaten egg whites and placed in muslin-lined moulds to drain. These delicate confections, called crémets, are served with castor sugar and fresh berries in the summer months.