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Crème Fraîche

It's always a good idea to have a recipe on hand for crème fraîche, which is an ingredient in the accompanying macaroon recipe.

1 cup heavy cream
3 tablespoons buttermilk

Combine heavy cream and buttermilk in a jar. Mix with a spoon, but do not shake. Close jar. Allow mixture to sit at room temperature until cream is consistency of loose gelatin. This can be anywhere from 6 to 24 hours, depending on how warm your kitchen is. At this point, refrigerate 6 hours before using.

Jane Citron

Sunday, January 09, 2000



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