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Friday, October 25, 2013
Silky whipped cultured cream
That cream in the photo? It's amazing. I got the idea from a vintage French desserts cookbook from a thrift store. The Chantilly cream recipe in it called for creme fraiche. Since I've had this obsession lately with coming up with a chocolate cream pie that really fulfills all my chocolate cream pie fantasies in flavor and silkiness- I decided to try making and whipping creme fraiche.
You will need:
1 cup heavy cream
2 TBS cultured buttermilk
a very clean jar
2 TBS caster or superfine sugar
1 tsp good quality vanilla (I used a Mexican vanilla this time)
silicone or rubber spatula
whisk or mixer- I use a large balloon whisk
Time- 12-16 hours, but not much actual working time.
Mix the cream and buttermilk in the jar, cap loosely and keep it at room temperature until set. I put it out the night before.
The next morning check to see if it's thickened. You can taste it at this point if you'd like. Put it in the fridge until it's very cold.
Because it's so thick, you may need to use the spatula to get it all out of the jar into your cold bowl.
Whip it, if it's too thick, add a spoonful of very cold milk. Mix in the sugar and vanilla and whip to soft peaks. Then serve it over fruit, chocolate or however you think it will be best.
The culturing makes the cream super silky and a bit tangy. It's almost like a cross between sour cream and cream cheese except even better. It's so good that my daughter used her finger to "clean" out the bowl. This is absolutely going to be a component in my dream chocolate cream pie.