Lemon Crème Fraîche
Homey: Pair with Pink Applesauce.
Haute: Pair with Caviar.(See below)
Crème fraîche is a matured, thickened cream with a slightly tangy flavour, rich, velvety consistency and high fat content (30%). You can buy it or make your own.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 31 |
| pro | trace |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 10 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 1% |
| vit A | 3% |
-
1 cup (250 mL) sour cream
1/2 cup (125 mL) whipping cream
1 tsp (5 mL) lemon juice
1 tsp (5 mL) finely grated lemon rind
Preparation:
In bowl, whisk together sour cream, whipping cream and lemon juice; cover and refrigerate until thick enough to mound on spoon, about 24 hours. Add lemon rind. (Make-ahead: Refrigerate for up to 1 week.)
Additional Information
- Variation
Crème Fraîche: Omit lemon juice and lemon rind.
Caviar
Top each latke with 2 tsp (10 mL) Lemon Crème Fraîche, Crème Fraîche or sour cream and about 1/4 tsp (1 mL) caviar; sprinkle with finely chopped fresh chives. You need about 50 g caviar for 36 latkes.
Source
Canadian Living Magazine: December 2006
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For more ideas on cooking with Real Cream, click here |
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