Liquid Crème Fraiche?
I have a french recipe that calls for "liquid" crème fraiche . . . the type I can buy is not liquid - it is semi-solid - a bit thicker than sour cream. Does anyone one know what the liquid version is? How would one approximate it?
Did some Googling . . . French Wikipedia suggests it is "crème fleurette", which has a very different fat content than regular crème fraîche (20%, as opposed to 40%).
On-line discussions are far from conclusive:
I found a blog belonging to the author of the cook-book in question, and wrote to her . . . will post her reply, if I get one.
It gets confusing -- the term can be used for either "fresh cream" (the literal translation) or the sour-cream-ish thick stuff.
If it says "crème fraiche liquide" in the recipe, then they mean the heavy-cream version. Fleurette is available in higher fat contents in France.
It is a clafouti recipe from a book called Flans, Fars, et Clafoutis, published by Marabout. I have always improvised, and results have never been bad, but I wanted clarification, since the consistency is so different from one substitute to another. Also, I didn't want to lose the sour aspect of the crème fraiche, which is not present in regular cream.
At any rate, the author, , wrote back, and says:
"j'essaierai de mélanger votre crème fraîche à du lait pour obtenir
une crème moins riche, je ferrai 1/3 de lait et 2/3 de crème ... si j'habitais Montréal!"
"I would try mixing crème fraiche with milk to obtain a less rich cream, 1/3 milk, and 2/3 crème fraiche"
That's what i will do . . .
By the way, her blog:
this is pretty much what I was going to say, though you may not really need as much as 1/3 milk... I remember once stirring less than a tablespoon of maple syrup into a tub of creme fraiche and it going completely liquid on me. Unfortunately that was not what I was going for. :)