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Post by houpla on Jan 31, 2022 15:36:48 GMT 1
Or here. I've been looking for 15 years  |
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Post by Polarengineer on Jan 31, 2022 19:58:41 GMT 1
Chase up a farmer who has jersey or gurnsey cows
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Post by houpla on Jan 31, 2022 20:11:52 GMT 1
Too occupied chasing up farmers with gert big muck heaps, PE |
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Post by sw31girl on Feb 2, 2022 16:38:17 GMT 1
I’ve been using the Superu long life one in a blue carton. It’s 35% fat and is easy to whip into a stable cream.
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Post by annabellespapa on Feb 2, 2022 17:28:01 GMT 1
We use creme fraiche or better still use the Creme Fraiche Isigny Sur Mere, which is not far from you and totally delicious.
If doing a curry and cream is required. I use yoghurt and now we prefer it as a cleaner flavour.
For moule a la creme we use entier as in your photo, it doesn't split and is long life. So a great cupboard staple.
I would like your recipe for Puttanesca, always fancied it but never made it
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JohnnyD
Member
Mayenne (53) When Covid allows..........Which isn't very often these days........
Posts: 1,746
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Post by JohnnyD on Feb 13, 2022 21:09:11 GMT 1
Made Moules a la creme this evening with fresh mussels and Creme Fraiche......no splitting and yummy......thanks for all the tips  |
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ibis
Banned Member
Posts: 1,376
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Post by ibis on Feb 13, 2022 22:02:04 GMT 1
from another forum here are producers in the Brittany area. www.kbtp.fr/ |
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