3 Chef Techniques
Photo: André Baranowski
|
Making Creme Fraiche
This technique for making creme fraiche, also from A Platter of Figs, yields a result that is more luxurious than store-bought versions. Heat 2 cups heavy cream (not ultrapasteurized) over medium-high heat to just under a boil. Pour cream into a nonreactive bowl and let cool to room temperature. Stir in 1/4 cup buttermilk or plain yogurt. Cover with a kitchen towel and let sit at room temperature for 12-24 hours, until thickened. The cream will keep in the refrigerator, covered tightly, for about 10 days. |
Your Comments