Strawberry Rhubarb Meringue Cups – Day One – Homemade Crème fraîche
This week, I’ve made a wonderful, gluten-free dessert that everyone will love. Well, everyone but by husband. He’s not a big fan of strawberries, so it’s a good thing I made this while he was out of town. This week we start off with Crème fraîche, then I made Strawberry Rhubarb Curd, and I used those to fill some Meringue Cups.
I had only ever bought creme fraiche. I can’t find it at my local grocery store, but I can get it when I’m at my in-laws and go to Trader Joe’s. This is another specialty dairy item that costs a small fortune.
It’s great as a substitute for yogurt in sweet dishes or sour cream in savory dishes.
Once you see how easy it is to make, you’ll never buy it again!
It’s smooth and tangy and perfect to compliment the tart strawberry and rhubarb curd that I made.
If you enjoy the homemade cheeses that I’ve made, this will be a cake walk. Seriously, easy stuff here. I’m not sure how you can mess this up.
- 1 C Heavy Cream
- 2 Tablespoons Buttermilk
- Warm the cream to about 105℉ in the microwave. Stir in the buttermilk, cover with plastic wrap and let it sit out for 24 to 36 hours. It will thicken to a yogurt like consistency and be tangy.
- When it reaches the flavor that you like, stir it, transfer it into a clean mason jar and store it in the fridge.
- Crème fraîche can be stored in the refrigerator for up to 10 days.