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Crème Fraîche Fudgesicles
Background info: A versatile complement to both sweet and savory dishes, from fresh berries to warming stews, crème fraîche has been tantalizing taste buds for generations. While similar to other cultured sour creams (like crema Mexicana), it is often used in finishing sauces because its comparatively high fat content prevents curdling.
In traditional French cuisine, crème fraîche consisted only of raw, heavy cream, which would naturally contain the necessary cultures to ferment the cream. Today, a demand for low-fat crème fraîche products in the U.S. has led to the need for added emulsifiers or stabilizers (such as cornstarch or xanthan gum), which are strictly prohibited across Europe.
—Price-Pottenger
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Who doesn’t love popsicles? Most commercial versions are made from questionable ingredients. These gems are nutrient-dense powerhouses of decadent chocolate in a base of easily digestible cultured cream.
Ingredients:
- 3 pasture-raised egg yolks
- 1/3 cup raw honey
- 1 tablespoon vanilla extract
- 1 cup cocoa powder
- 3 cups crème fraîche (see below)
Directions:
Using a hand mixer, combine egg yolks, honey, vanilla, and cocoa powder and mix until well emulsified. Slowly incorporate crème fraîche and mix until well blended. Pour into molds and freeze overnight.
Crème Fraîche
Combine 1 pint raw or grassfed cream with 1-2 tablespoons of buttermilk in a jar and culture at room temperature for 24-48 hours.
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “PricePottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from PPNF. To order: price-pottenger.org/store or 619-462-7600.
Check out Annie’s other recipes:
Cool & Spicy Canteloupe Gazpacho
Lacto-Fermented “Pickled” Green Beans
Published in the Price-Pottenger Journal of Health & Healing
Summer 2016 Volume 40 Number 2
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