BBC Good Food Magazine

Crème fraîche

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Essentiall­y a soured cream, this has the advantage over double cream as it keeps longer and imparts more flavour. However, many recipes only call for a tablespoon or two, so try this recipe for making the most of what’s left. It’s also great for using up mushy soft fruit that’s past its prime.

Easy crème fraîche ice cream

Mash or blitz about 200g soft fruit or berries (strawberri­es, raspberrie­s, mango, peaches and blackberri­es would all work) and sweeten to taste – they’ll probably take about 50-75g of sugar. Mix with 100-150g crème fraîche and tip into a plastic container. Freeze for about 2 hrs until the ice cream is firm around the edge, then whisk to break down the ice crystals. Return to the freezer for 1 hr, whisk again and freeze until solid. Makes about six scoops.

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