This is a recipe for an economical alternative to commercial crème fraîche. It’s a delicious alternative to commercial ice cream when you want an elegant fruit dessert. Strawberries, raspberries, blueberries – grab a punnet of your favorite berries,then drizzle this velvety-thick tangy cream on top of fresh or poached fruit, puddings and crisps.
HONEYED CREMA
1 cup heavy (whipping) cream
1 cup sour cream
3 tbsp honey
Combine the heavy and sour cream in a small bowl and whisk to blend well. Transfer to a glass or plastic container, cover, and place in a warm (about 75°F) place until thickened, 12 to 14 hours.
Now whisk in the honey and store, covered in the refrigerator. It will keep well for 7 to 10 days. Say goodbye to commercial ice cream topping.
HOW TO MAKE CREME FRAICHE AT HOME | Print |
- 1 cup heavy (whipping) cream
- 1 cup sour cream
- 3 tbsp honey
- Combine the heavy and sour cream in a small bowl and whisk to blend well. Transfer to a glass or plastic container, cover, and place in a warm (about 75°F) place until thickened, 12 to 14 hours.
- Now whisk in the honey and store, covered in the refrigerator. It will keep well for 7 to 10 days. Say goodbye to commercial ice cream topping.