Enlightened Creme Fraiche Recipes

Steps:

• Pour cream and buttermilk into a 2 1/2-cup jar with a lid. Replace the lid, shake well, and allow mixture to rest at warm room temperature overnight. Refrigerate for at least 24 hours before using; the mixture will reach its optimal thickness after 4 or 5 days.

Steps:

• Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using.

Steps:

• Combine the ingredients in a plastic container. Set the mixture aside in a warm place for 24 to 36 hours, until thickened. Refrigerate immediately.
• Whip until thickened before serving.

Steps:

• Combine the heavy cream with the buttermilk or crème fraîche starter. Pour into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using crème fraîche starter, keep covered for 24 hours. When the mixture has jelled and is almost firm, refrigerate. It will solidify further in the refrigerator.
• This amount, if made with Solait crème fraîche starter, will keep for a month in the refrigerator. If made with buttermilk it will keep for 10 days.
• To make more crème fraîche, use 2 tablespoons from the last batch and add it to a cup of cream. You can continue making more this way. After six months or so, a slightly fermented taste may develop, in which case it is time to start a new batch.

Steps:

• Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
• Cover and refrigerate for at least 24 hours before serving.

Steps:

• In a large saucepan over medium heat, combine all of the ingredients except the Enlightened Creme Fraiche and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 15 minutes.
• Spoon 4 prunes and some of the sauce onto each of 4 dessert plates and drizzle 2 teaspoons of Enlightened Creme Fraiche over each.