I recently had a chat with my 4-Star Paris-trained chef friend about special creams. I learned a few things.
For starters, she said that Creme Fraiche and Sour Cream are culinarily identical, but you pay more if the label says Creme Fraiche which is only slightly lighter in weight. I already saved you a few bucks, because now you can put ordinary sour cream on your mixed-berry dessert.
Clotted Cream, or Devonshire Cream, is what you put on your scones and crumpets and strumpets. Excellent flavor on strumpets. Here's what it is. She said you can get it at Whole Foods, but I won't go there.
Good old Whipped Cream requires no comment.
Somewhat related -
- When I was a kid, Mom used to make Junket for dessert. I thought it was good, but nobody makes Junket anymore. (She made Jello dessert too with a squirt of Reddi-Whip, and Coffee Jello was my favorite.) Maybe some chef could spruce up Junket and bring it back into fashion.
- English Custard (Sauce). A classic for Bread Pudding, Plum Pudding, and other Brit puddings and desserts. Simple and delicious. Pour it on.
- Blancmange? I've never had it.