Label
All
0
Clear all filters

Fresh Cream or Sour Cream Sauces

Appears in

By Bo Friberg

Published 1989

  • About
Crème fraîche, Devonshire cream, clotted cream, and sour cream are all used as dessert sauces and toppings, sometimes thinned and/or sweetened. They most frequently accompany fresh fruit but are also served with warm baked fruit desserts, such as an apple tart. These may be flavored with vanilla or a spice—for example, cinnamon. Fresh cream is used as a sauce both in the form of heavy cream that is lightly thickened by whipping and whipped cream, or Chantilly cream, which is really more of a topping.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title