Crème fraîche

Crème fraîche the French for ‘fresh cream’ is a dairy product, a soured cream containing 10–45% butterfat. It is often served simply with soft Summer berries or poached fruits and added to soups and sauces as an alternative to cream.

Fresh berries and Creme fraiche
Raspberries and Crème fraîche

Crème fraîche is produced by adding a starter culture of bacteria to heavy cream, and allowing it to stand at room temperature until it thickens, this process gives crème fraîche its distinctive flavour. In France the crème fraîche from Normandy is regarded as the best and has its own appellation d’origine contrôlée (AOC), which was awarded in 1986.

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