← Replies in Bacon & mushroom pasta Recipe

That is easy. It is fresh cream! The trick will be to find some that is 50% fat. I would look around and find some one with a back yard cow and ask them for some raw fresh cream. If they will. Otherwise you might could try some store-bought stuff, but it won't be the same.

Crème Fraîche is really just a cultured form of fresh cream that has a mild tangy flavour like sour cream, but is more stable in high-heat situations where sour cream might curdle. I believe you can make Crème Fraîche by adding two tablespoons of cultured buttermilk to a pint of heavy cream and leaving it to stand for up to 24 hours, until thickened. Hope that helps :)