was supposed to buy heavy cream from carrefour but found this bottle of "creme fraiche d'isigny" curiously lying on the rack instead. since it said 45% fats, i supposed it will do too for my ganache recipe tt i was making. only when i got back home, then i realised the texture was actually more spreadable than actually milky, which means it's not suitable for my ganache.
how now brown cow? so i went to googling, and apparently, creme fraiche d'isigny is a "gourmet french sour cream from normandy" and it is used in french cuisine to add body and flavour to savoury dishes, as well as being a sharp, rich accompaniment to sweet desserts. i found some recipes and decided to replace all use of cream with this gourmet french sour cream instead. here are my attempts so far:
lasagne with winter greens (that look good only in the oven)
it wasn't too successful as i over burnt the top and it was too oily! too much creme fraiche, i suppose?
the spaghettini al ragu alla bolognese, turned out to be better:
adapted the recipe from chubby hubby's
mmmm... i hope i can continue to be this free and this cooking spree will continue to be a more regular activity!
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