Making Crème Fraiche

Instead of serving whipped cream with fresh spring fruits, try crème fraiche for a unique, tangy flavor.  The French version of sour cream, (available in most supermarkets in the dairy section), crème fraiche will not break or curdle hot liquids, like soups and sauces, as cream often does when brought to high heat.

Add a dollop of crème fraiche to a medley of blackberries, raspberries and blueberries, for a simple, but satisfying dessert.  Or, try it on top or mixed in to homemade soups, such as cream of sweet potato, or, parsnip and apple.  Try it once, and I’ll guarantee it will be a new family favorite!

It adds a luscious, creamy texture, it’s easy to make at home and more flavorful; and much less expensive than store-bought!

CRÈME FRAICHE

• 1 cup heavy cream
• 1/2 cup sour cream

Whisk together the heavy cream and sour cream and pour the mixture into a Mason jar. Cover the jar tightly with the lid and place it in the refrigerator for 12 hours, or until thickened.  Shake the jar a few times during the creation process.  Once thick, use as desired or store in the fridge for up to a month.

Makes 1 1/2 cups