Photograph by Roland Bello Food Styling by Maggie Ruggiero Prop Styling by Kim Ficaro

Crème Fraîche

Desserts from Issue 2 – Fall / Winter 2013 – Traces

An instant ahhh effect on the palate. Crème fraîche, the sexier, French cousin of sour cream (the name translates quite literally to “fresh cream”), it has an appealing bite, without ever veering into too-sour territory. One generous dollop of this snow white, fermented dairy product is a delight, enlivening everything it touches with its tart zing and velvety texture; comforting and refreshing in one fell swoop. A simple culinary chemical reaction readies the accompaniment to give all manner of fall fare a spring in its step. It cuts through sweet soups, perks up rich stews, contrasts the crunchy, nuttiness of toasted granola, and adds a tang to apple pie. Behold its beauty as it embellishes otherwise dreary dishes, like a diamond pendant jazzes up a flannel shirt. Oh crème fraîche—so cultured, so creamy, so dreamy, so damn cool.

serves 2 cups

  • 2 cups heavy cream
  • 2 Tbsp cultured buttermilk
  • cheesecloth

  • 1

    Stir together heavy cream and buttermilk in a clean glass or stainless steel container. Cover with cheesecloth and stand at cool room temperature from 8 to 24 hours until thickened with a slight tang. Stir, cover, and refrigerate. Crème fraîche will keep 7 to 10 days refrigerated.