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Crème fraîche

Crème fraîche, Prescriptions, Any category, Any kitchen, Beverages, French cuisine, Dessert creams

Ingredients portion 4

Creamy 30% cream 200 g

Kefir 2 tablespoons

Cooking instructions 15 minutes

1 Prepare all the ingredients.

2 Pour the cream and kefir into a jar, stir, cover and leave to stand at room temperature for 12-24 hours until thickened.

3 Then place in the refrigerator for 6 hours.

Recipe tip The dish can be consumed the day after cooking.

Chicken shanks in the oven

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .