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| Crème Fraiche |
Crème Fraiche is a thick cream used in sauces,crepes, soups, quiche, gravies or as a condiment for fresh fruits. Crème Fraiche is a thick and smooth soured cream with a rich and velvety texture. Very expensive at specialty stores very inexpensive to make at home.
This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with special bacteria. (In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraiche.)
This matured cream has a nutty, slightly sour taste produced by culturing pasteurized cream with special bacteria. (In France, where it originated, the cream is unpasteurized so it naturally contains the bacteria necessary to make crème fraiche.)
You will find every brand of crème fraiche tastes a little differently and that is because there is no set standard for making this cream and the butterfat content does vary (although it is usually around 30%).
Homemade: Crème Fraiche- Crème fraiche is pronounced 'krem fresh'.
Plan Ahead: as this will take some time.
Difficulty: So Very-Very Easy
Time required: 24 hours leave out on your counter
Recipe:
A. 1 cup – (240 ml) heavy whipping cream Note: If possible, use pasteurized heavy whipping cream, verus ultra pasteurized which will take longer to thicken
B. 2 tablespoons buttermilk Note: Shake buttermilk well before you add to heavy cream
C. Combine and mix well in glass jar and cover with lid.
D. Let stand at room temperature (about 70 degrees F.) for 24 hours, or until Crème Fraiche becomes thickened.
E. Stir well and refrigerate.
F. Use Crème Fraiche with within 10 days.
Tips:
G. Crème Fraiche is used as a thickener for soups, sauces or gravies in lieu of milk, cream, sour cream, buttermilk or whipping cream. Plus it can be whipped like whip cream.
H. Spoon over fresh fruits, puddings or warm cobblers.
NOTE: Can be used in boiled recipes as Crème Fraiche
will never ever curdle.
will never ever curdle.
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Tomato Bisque
"I can this soup mixture” (before adding the butter, flour and
Crème Fraiche) about every other year. You determine how
much you do at one time.
I usually put up about 80 jars at a time, mostly in October
when the weather has cooled down."
Crème Fraiche) about every other year. You determine how
much you do at one time.
I usually put up about 80 jars at a time, mostly in October
when the weather has cooled down."
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| Tomato Bisque |
Prep Time: 30 Min
Cook Time: 45 Min
Ready In: 1 Hr 15 Min
Recipe Yield 4 servings
Ingredients
2 pounds tomatoes
2 cubes beef bouillon, crumbled
1 tablespoon sugar
1 teaspoon salt substitute
1 bay leaf
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/2 cup unsalted butter
1/3 cup all-purpose flour
1 quart Crème Fraiche
Directions
Run the tomatoes through a food mill or food processor to
chop to fine pulp and place in a large pot over medium heat.
chop to fine pulp and place in a large pot over medium heat.
Stir in the bouillon, sugar, salt, bay leaf, basil and pepper.
Bring to a boil, then reduce heat, and simmer 30 minutes.
(If you're going to can this mixture, process it now by canning)
Bring to a boil, then reduce heat, and simmer 30 minutes.
(If you're going to can this mixture, process it now by canning)
In a small saucepan over medium heat, melt butter.
Whisk in flour all at once to form a roux, cook 1 minute.
Whisk in flour all at once to form a roux, cook 1 minute.
Whisk in Crème Fraiche, a little at a time, cooking and stirring
constantly for about 2 minutes. Stir into tomato mixture and
heat through.
constantly for about 2 minutes. Stir into tomato mixture and
heat through.
Nutritional Information open nutritional information
Amount Per Serving Calories: 420 | Total Fat: 28.5g |
Cholesterol: 81mg Powered by ESHA Nutrient Database
Cholesterol: 81mg Powered by ESHA Nutrient Database
