Créme fraîche

A thick cream which is partially soured. We like to use it as it is less rich than double cream and does not separate in cooking. You can make it by adding 1 tablespoon soured cream or buttermilk to 300 ml (10 fl oz) double cream, then heating to 30°C (85°F) and leaving it to stand in a warm place for 6-8 hours.