[Bill H]

Some years ago I clipped a recipe from either Gourmet or Food & Wine mag for a recipe made stove-top called either French Creme or, French Cream. The recipe had, if I recall correctly, egg whites, gelatin sheets, vanilla, sugar, and of course cream. I've lost the recipe and hope that one of you might be able to assist. If you could email directly I would appreicate it.

Bill H

wtholt1@hotmail.com

[Isa]

Do you mean crème fraîche?

[Bill H]

Thanks for responding. The recipe is for a dessert, I guess I should have prefaced my quirey with that bit of info!!! Anyway, it is like a very dilicate pudding if you will, so smooth and creamy. I served it on the requisite reduced berry (varied berries) sauce with a few whole berries tossed about. It is really a simple but killer dessert -- light & creamy but laiden with calories!

Thanks again,

Bill