David Burke's Roasted Spice-Crusted Ribs with Mushroom Stew, Popovers & Horseradish-Mustard Mousse - Instructions Continued
Crème fraiche is a thick, slightly soured cream. It is available at specialty food and
grocery stores. To make your own, gently heat 1 cup heavy whipping cream to no more
than 85 degrees and stir in 1 tablespoon buttermilk. Leave the mixture in a warm
place, covered, for 24 hours. The mixture is ready when it is thickened to the
consistency of sour cream. Stir and refrigerate for 24 hours before using.
Adapted from Chef David Burke, davidburke & donatella, New York City, David Burke's