A thick cream topping with a distinctly tangy flavour, use crème fraîche to finish sauces, soups and desserts with a rich tartness. Try a dollop on brownies or with smoked salmon and bagels.
1/4 cup buttermilk
2 cups 35% cream
Step 1: Whisk 1/4 cup of buttermilk into 2 cups of 35% cream.
Step 2: Cover and set in a warm place (about 26°C) for 24 hours.
Step 3: Whisk and refrigerate.