- 2kg crème fraiche
- 150g icing sugar
- 100ml calvados
calvados creme fraiche
peter Jackson
13th November 2011
calvados creme fraiche
Hang crème fraiche in muslin for 24hours.
Nest day place in mixing machine with icing sugar and the...
Ingredients
Method
Hang crème fraiche in muslin for 24hours.
Nest day place in mixing machine with icing sugar and the calvados.
Whip to soft peaks. Fridge for 2 hours to set.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
