Crème fraîche is a creamy and tangy dairy product made from cream that has been fermented with lactic acid bacteria. It has a rich and velvety texture with a slightly sour taste. Crème fraîche is commonly used as a versatile ingredient in both sweet and savory dishes. It can be used as a topping for desserts, mixed into sauces and dressings, or added to soups and stews for extra creaminess. Its high-fat content gives it a luxurious mouthfeel and enhances the flavors of the dishes it is incorporated into.

What is "crème fraîche"?

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Definicja i znaczenie słowa „creme fraiche” po angielsku

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