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crème fraîche — [krem΄ fresh′; ] Fr [ krem fresh′] n. [Fr, lit., fresh cream; prob. orig. as distinct from buttermilk, butter, etc.] slightly fermented high fat cream, milder than sour cream, served with fresh fruit or other desserts and used in sauces … English World dictionary
Crème fraîche — (IPA2|kʁɛm fʁɛʃ, French for fresh cream ) of French origin, is the continental European counterpart to the soured cream more traditional to Western Europe and Anglophone cultures. It is a soured cream, contains about 28% milk fat, slightly soured … Wikipedia
Creme Yvette — Creme Yvette, also called Creme d Yvette, is a proprietary liqueur made from parma violet petals and possibly vanilla other spices. It was once manufactured by Charles Jacquin et Cie in the United States, who purchased the brand formerly made by… … Wikipedia
crème anglaise — [krem΄ äŋ glāz′; ] Fr [ krem än glez′] n. [sometimes in italics] a custardlike cream sauce, often flavored with vanilla, served with fresh fruit, rich chocolate desserts, etc … English World dictionary
Crème fraiche — For other uses, see Crème fraiche (disambiguation). Strawberries and crème fraîche … Wikipedia
Crème de fruit — Une crème de citron (lemon curd) faite maison. Une crème de fruit (en anglais on parle de Fruit curd ) est une pâte à tartiner ou une garniture pour desserts, généralement au citron, au citron vert … Wikipédia en Français
crème fraîche — noun or crème fraiche ˈfresh Etymology: French, literally, fresh cream : heavy cream thickened and slightly soured with buttermilk and often served on fruit … Useful english dictionary
crème fraîche — or crème fraiche noun Etymology: French, literally, fresh cream Date: 1950 heavy cream thickened and slightly soured with buttermilk and often served on fruit … New Collegiate Dictionary
crème fraiche — [krɛm frɛʃ] noun a type of thick cream made from double cream with the addition of buttermilk, sour cream, or yogurt. Origin from Fr. crème fraîche, lit. fresh cream … English new terms dictionary
crème fraîche — /krem fresh , kreem /; Fr. /krddem frddesh /, French Cookery. slightly fermented cream that has been thickened by lactic acids and natural fermentation. [ < F: lit., fresh cream] * * * … Universalium
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