In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.
rom heat. Add the heavy cream.
Working in batches in
inegar if needed.
Add sour cream, creme fraiche, or yogurt if wanted.
Puree the strawberries with the sugar in a food processor.
Transfer to a large glass measure or a bowl and whisk in the cream, creme fraiche, lemon juice to taste, vanilla, and salt.
Refrigerate, covered, until thoroughly chilled.
Pour the mixture into an ice cream maker and freeze according to the manufacturer's directions.
After churning, the ice cream will be soft but ready to eat.
For a firmer texture, transfer to a freezer container and freeze for at least 2 hours.
Best served on the day it is made.
For Chocolate Sour Cream Fudge, follow recipe and add 2 squares (each 1 ounce) unsweetened chocolate with the vanilla.
Do not stir.
Cool and continue as recipe directs.
ollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and
br>CREME FRAICHE.
whip cream briskly until stiff.
gently fold wipped cream, sour cream
Serve drizzled with the creme fraiche or sour cream and sprinkled with the lavender
Cook pasta in boiling, salted water for 3 mins or following package directions. Run under cold water then set aside to cool completely.
Mix sour cream, creme fraiche, lemon juice, herbs and season. Toss 1/2 mixture with pasta, ham, mushrooms, radishes. Top with sprouts and serve with remaining dressing on side.
0 mins.
Combine the creme fraiche, lemon peel and 1 1
Prepare Creme Fraiche. In a glass jar combine the sour cream and heavy cream. Let sit at room temperature until ready to serve. Just before serving, stir in ground ginger and lime zest.
In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey. Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes. Fry in coconut oil. Add more oil if needed. Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche. Garnish with a slice of lime.
ire rack.
Beat the cream, creme fraiche and vanilla extract with a
Whisk together the cream and sour cream until smooth.
Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees) until it thickens.
This will take at least 12 and up to 24 hours.
Stir until smooth and refrigerate.
The creme fraiche will stay fresh for several weeks.
As it ages it will give off some water liquid.
Either stir it back into the creme fraiche or spoon it off and discard it.
ornmeal.
In South Africa sour cream and creme fraiche come in 250 g
br>Make vanilla creme fraiche using recipe#144139 or Add creme fraiche, vanilla and sugar
erving platter. Spoon dollop of creme fraiche atop each square. Sprinkle with
Place potatoes in a large saucepan. Cover with water. Add salt to pan. Bring to a boil on high heat. Boil, uncovered, for 15-20 mins, until tender. Drain. Return to pan.
Meanwhile, heat oil in a small skillet on medium heat. Add capers and basil (being careful as oil may spit) and cook for 2 mins, until golden and crisp. Drain on paper towels.
Add creme fraiche and milk to potatoes. Mash until smooth. Add chives and season to taste. Sprinkle with capers and basil to serve.
Top each with dollop of creme fraiche, then bacon and chopped chives
aking sheet.
Beat the cream cheese and goat cheese until
and gently melt gelatin. Add creme fraiche gradually, stirring. Remove from heat