Hi Val
I've prepared a sheet on cream that I hope is useful to your readers.
It is possible to buy proper thick cream here but I only two places that sell it. One is the cheese man in Caussade (the one with the long queue) and the other place is Hyper U in Villefranche. All I can remember is that it was expensive and I think the it's a white tub with green and white writing and I also remember it wasn't in the cream section in Hyper U. Maybe one of your readers can help out some more.
Glynis x
Crème fraiche is a mature, thickened cream. It has a slightly tart flavour, close to sour cream but a bit sweeter. Unlike sour cream it won’t curdle if boiled and it can be whipped like fresh cream.
I've prepared a sheet on cream that I hope is useful to your readers.
It is possible to buy proper thick cream here but I only two places that sell it. One is the cheese man in Caussade (the one with the long queue) and the other place is Hyper U in Villefranche. All I can remember is that it was expensive and I think the it's a white tub with green and white writing and I also remember it wasn't in the cream section in Hyper U. Maybe one of your readers can help out some more.
Glynis x
Crème fraiche is a mature, thickened cream. It has a slightly tart flavour, close to sour cream but a bit sweeter. Unlike sour cream it won’t curdle if boiled and it can be whipped like fresh cream.
Substitutions: Greek yogurt, Plain yogurt, (both lower in fat); sour cream
Greek Yogurt
Greek yogurt is a very thick, very creamy yogurt, often made from ewe’s milk in Europe. It’s a bit higher in fat than regular yogurt. Any yogurt should be added at the end of cooking time and not boiled otherwise it might curdle
Substitutions: Plain yogurt, (lower in fat) crème fraiche and sour cream
Fromage frais
Fromage frais is a soft, fresh cheese, similar in taste to cream cheese but much lower in fat. It’s smooth and creamy. It is NOT the same as fromage blanc
Substitutions: ricotta, cottage cheese, cream cheese
Fromage Blanc
Fromage Blanc has the consistency of sour cream with a slightly less tart flavour and fewer calories. It can be whipped to make it fluffy (sour cream can’t be whipped) and it’s often used in desserts with fresh fruit. It is less tart than either Greek or plain yogurt.
Substitutions: Greek yogurt, plain yogurt (lower in fat); crème fraiche, sour cream
Ricotta
Ricotta is a soft Italian fresh cheese, slightly grainy and naturally low in fat. It is used in desserts and pasta dishes.
Substitutions: cottage cheese, Fromage frais
Mascarpone
Mascarpone is a triple cream, high fat Italian cheese; an integral ingredient to tiramisu. It has only slightly less fat than butter
Substitutions: ½ ricotta and ½ heavy cream; crème frache
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Substitutions: ½ ricotta and ½ heavy cream; crème frache
Comments to taglines82@gmail.com
