Recipe - Creme Fraceche

1 cup Heavy cream
Not ultraPasteurized
1 cup Sour cream

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

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