[dodgerbuddy]

I watched Bobby Flay on the Food network channel make grilled banana splits. However, he added a dolop of Fraiche to the finished bananas.

What is Fraiche?
How can I make a simple recipe in my home?
How does one pronounce it?

Thanks a bunch!

dogerbuddy~

[dodgerbuddy]

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[Breton Beats]

Creme Fraiche what is sold in France that is closest to Sour Cream (which you can not buy in France). It is cream that has had a bacteria added to it the same that is added to sour cream however C.F. is not as sour or as firm. (Something to do with bacteria amount and timing). Fraiche is the word used in cusine to mean "fresh" in the sense of cultured or only slightly soured, not frais which means fresh like minutes from the cow.

To buy C.F. in the U.S. is fairly expensive. You can make your own by thinning some sourcream with heavy cream (to get to the consistancy and sourness that you want). Or you can add a bit of sourcream to heavy cream and let it sit out on the counter for 24 hours.

[Suzanne]

With the accents, it's crème fraîche, pronounced krehm fresh.

I prefer the method of adding a little live-culture yogurt to heavy cream, then letting it sit out at room temp until it tastes and feels right (thickened and slightly tangy). If you can find heavy cream that hasn't been ultrapasteurized (good luck! ), that works best. And no, there is no health risk to leaving the stuff out of the fridge while the cultures are working!

Vermont Butter & Cheese makes a good version. As Breton Beats says, it's fairly expensive, but it's reliable and delicious.