The thick crème fraîche is a dairy product, which is obtained by leaving thick cream or liquid cream with lactic bacteria. It has a creamy texture and a white color, and a tangy and creamy flavor, which recalls that of yogurt or white cheese. The thick crème fraîche is very popular in the kitchen for its richer and thicker flavor and texture than those of thick cream or liquid cream. It is often used to accompany desserts, such as burned creams, mosses, ice cream or cakes, or to prepare sauces, marinades or condiments. It is also highly appreciated for its richness in fat and protein, which give it a tasty and nourishing flavor.
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