Ode to Crème Fraîche
did I ever live
As my experience as an amateur chef grows, I appreciate more and more the tremendous joys and power of a bit of crème fraîche. It is the perfect balance to just about every sweet dessert imaginable, and acts as a more sophisticated and savvy alternative to sour cream. I mean really, just say it. Crème fraîche. Doesn’t it just instantly make you feel sexier and smarter?
Crème fraîche can sometimes be hard to find and/or a little on the spendy side. Fortunately for us happy homemakers, you can make it yourself with two simple ingredients and a bit of patience:
1. Pour 1 cup heavy whipping cream and 2 tablespoons buttermilk into a small bowl and stir to combine.
2. Cover tightly with plastic wrap and let sit at room temperature until thickened, at least 8 hours or overnight.
3. Stir; keep chilled and use within a week.
(makes ~1 cup)
Joy! Now you have crème fraîche, and the dessert possibilities are endless!
Plus! If you have an ice cream maker, you’re in for a treat: crème fraîche sorbet. Oh my good heavens is this good. Naturally, I took the recipe and went in the other direction, based on what I had on hand. I used 1 cup of crème fraîche, 1/3 cup of light agave syrup, juice of half a lime, and a pinch of salt.