Title: New Basics Creme Fraiche
Categories: Sauce Dessert
Yield: 2 Servings

1/2	c	Heavy or whipping cream (not ultra-pasteurized)
1/2	c	Sour cream

More tart than whipped heavy cream and a bit richer than sour cream, Creme Fraiche is a delicious addition to sauces and is just the right topping for rich chocolate desserts. 1 cup

Whisk the creams together in a small bowl. Pour the mixture into a jar, cover, and let stand in a warm place for 12 hours. Then stir, and refrigerate for 24 hours.

Source: New Basic's Cookbook MM by Cathy Svitek

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