Advertisement
By Anthony Blake and Quentin Crewe
Published 1978
This slightly sour-tasting cream is not available outside France. However, double or thick cream is a substitute. If available, unpasteurized cream tastes better. A close approximation to the taste of crème fraîche can be achieved in one of the following ways: heat thick cream with buttermilk. Leave to cool and thicken for a few hours before refrigeration.
© 1978 Anthony Blake. All rights reserved.