Shortcake with Crème Fraîche
2 very ripe peaches, skins removed, pitted and thinly sliced
6 tablespoons sugar
⅜ cup heavy cream
About 2 cups crème fraîche *
2 cups flour
⅜ teaspoon salt
1 tablespoon baking powder
½ cup very cold butter, cut into small cubes.
Yield: 4 servings.
Time: 50 minutes
crème fraîche is hard to
find in stores, you can easily make your own.
Let it stand overnight for a more tangy flavor.
cup heavy whipping cream (not ultra pasteurized)
1 cup dairy sour cream
In a large bowl stir together whipping cream and sour cream; mix thoroughly. Serve immediately.
For a slightly thicker crème, let crème fraîche stand, covered, at room temperature for 2 to 4 hours or chill overnight till thickened. If thickening at room temperature, chill before serving. Store, covered, in refrigerator up to 1 week.
Yield: 2 cups.
crème fraîche can be used on fruits or desserts, or in cooking.
Two years ago, at the Kort Restaurant in Amsterdam, I enjoyed a main course in which a creative chef dressed up a layered, vegetarian tart by combining crème fraîche with a hint of wasabi then dribbled the cream sauce over the tart.
Mark, a chef at the Kort Restaurant, where that dish is served, recommended to me:
combining 500 ml whipping cream with 1 tablespoon buttermilk, then heat until 25° C. to 29° C. Cover and leave at room temperature for 8 to 24 hours, the longer the better! Crème fraîche stays good in the fridge covered for 7 to 20 days.
To make crème
fraîche heat to lukewarm 1 cup heavy cream mixed with 1 teaspoon commercial
buttermilk. Transfer the mixture to a glass jar and leave at room
temperature until thickened, usually 1 to 2 days. Use plain or whipped,
with or without sweetening. Once cultured, crème fraîche
keeps in the refrigerator for a week or more.
After our April '99 visit with Anson in Seattle I bought a little regional cookbook by Sarah Eppenbach, Baked Alaska, which included a note about crème fraîche, recommending the following approach:
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