Recipe - New Basics Creme Fraiche

New Basic's CB
One half cup Heavy or whipping cream
(not ultrapasteurized)
One half cup Sour cream

More tart than whipped heavy cream and a bit richer than sour cream, Creme
Fraiche is a delicious addition to sauces and is just the right topping for
rich chocolate desserts. 1 cup

Whisk the creams together in a small bowl. Pour the mixture into a jar,
cover, and let stand in a warm place for 12 hours. Then stir, and
refrigerate for 24 hours.

Source: New Basic's Cookbook MM by Cathy Svitek

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