Pro-Tip Tuesday: Make Creme Fraiche on the Road!

Looking for a dessert you can bring on the road to impress your friends?

Here’s one I made in an AirBnB over a visit to my home state.

It takes very few ingredients, little predictability in equipment, and you can bring it with some fruit for a dinner party:

  • 16 oz (1 pint) heavy cream
  • 16 oz (1 pint) buttermilk
  • 1-2 Coffee filters
  • 1-2 large mason jars to fit 2 pints’ liquid, plus a little room to expand.
  • Borrowed equipment to heat

Just remember the “ripening” depends on the room temperature, so it may take a few days of sitting. I peeked in too soon (1 day) given the chilly Minnesota climate I was in at the time. If you are impatient, it still tastes good before it is fully solid.

Get the recipe from my account of Chef Kyle Wisner’s cooking demo at the Book Larder. Think, sour cream, but fancy. Lactards beware: this is extra dairy-heavy. If you want a substitute, you can get a can of good coconut milk, use a can opener on the bottom, and scoop out the solid parts to whip up.

Say, this would go well with Cake in a Mug, or raspberry chocolate cake in a dutch oven while camping


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