French cream

Description

And dessert with them. First time seeing a recipe for French cream in the book, I thought that the French call our ordinary cream... But it turns out there! They taste similar to sour cream but more "creamy", soft. "French cream is a thick, slightly sour cream. They add seasonal fruits, fish and some soups, sauces and spicy dishes" and "French cream (creme fraiche) - designed cream with the spicy taste. Prepared with fresh cream, mixed with sour cream, yogurt or buttermilk" (information from the book "Popular cooking") Cream work oily, remind me of classic yogurt. Prepare very, very simple. The time is indicated without waiting period of fermentation of cream; 1 serving is specified for dessert

Ingredients

Cream

6 Tbsp
Sour cream

3 Tbsp
Sugar
Cookies

1 piece
The creme fraiche

3 Tbsp
Berry

1 handful
Chocolate milk

1 slice
Condensed milk

1 tsp

Cooking

I take both UHT and ESL products 10%-s cream, 20% points sour cream, condensed cream or sugar for sweetening the book says: in a bowl, mix equal amounts of cream and sour cream. What is the quantity - volume or weight - not specified. On your personal experience, you need an equal amount of volume (ml).

So, the blend in a container for which there is a suitable cover, cream.

Because sour cream is typed in a slide, the 3 full tablespoons of sour cream, I add 6 tbsp of cream (there we no slides scoops). If you need a very thick cream, you can put sour cream and cream 1:1, as expected.

You can immediately add sugar (photo from a previous cooking, in a bowl).

Stir and cover with a lid

Leave at room temperature for a day cream zagustel, but it is not until the end... you Can leave for another day (as mentioned in the book: "leave at room temperature for 1-2 days"), but I put them in the fridge.

Cream become even thicker, the result is fine with me. From the book: "Cream kept in the fridge for 1 week." Well, as sour cream actually.

And now I am preparing a dessert. In advance (during the cooking cream) now podslushivaet or creme fraiche to taste. Usually, when you begin to prepare the cream, put sugar, and if podslushivaet crème fraîche when making a dessert, then mix it with condensed milk In a glass biscuit crumble