Recipes with Crème fraîche, 38%

Mustard sauce

The onions are peeled and chopped very nicely. Switch the transparent into a small saucepan. White wine is added and it boils down to about half. Mustard and creme fraîche whipped in the sauce. Cook for five minutes and season with salt, pepper and cayen

Buttermilk parfait

Ice cooled down and run into the IceMaker to the soft ice cream consistency. Once the desired consistency has been reached, the soft ice cream is poured sour milk in, and the mass run finished.