Crème Fraîche

Also known as crème double, this French cream is treated with a bacteria culture that that thickens it and gives it a lively, though not exactly sour, taste. The fat content of 39% gives it a spoonable consistency; however, it cannot be whipped.

Uses

Popular in French cookery and becoming widely used in the UK, creme fraiche can be used to make salad dressings and dips, and can add a creamy taste to sauces, curries and casseroles. It is also excellent for spooning onto fresh fruit and other desserts.

Storage

Crème fraîche may be kept in the fridge for up to five days, although once opened, it should be used within three days. It is not suitable for freezing.