Recipe - Creme De Moules Au Safran

New Basic's CB
1 cup Heavy cream; not ultra
pasterurized
1 cup Dairy sour cream

Makes 2 cups

STEPS:

1. Whisk heavy cream and sour cream together in a bowl. Cover loosely with
plastic wrap and let stand in the kitchen or other reasonably warm spot
overnight, or until thickened. In cold weather this may take as long as 24
hours.

2. Cover and refrigerate for at least 4 hours, after which the Creme
Fraiche will be quite thick. The tart flavor will continue to develop as
the Creme Fraiche sits in the refrigerator.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini