UlrichK's Food and Travel Blogs: All in White…. and Heavenly!

Thursday, June 4, 2020

All in White…. and Heavenly!

by ULRICH KOEPF on JUNE 4, 2020 with NO COMMENTS

She doesn’t seem so innocent at first glance, because créme fraiche has a 35 percent fat content! But it sure tastes heavenly.
Créme Fraiche or Sour Cream is made from WHOLE CREAM, to which lactic acid bacteria are added. These convert the milk sugar to lactic acid and gives it the sour taste. Créme Fraiche is suitable for refining. Due to the high-fat content, it is acid and heat resistant and does not flocculate.

HERBAL FLAMMKUCHEN (Flamming Cake)

The classic Alsatian Tarte flambé has a topping of creme fraiche, onions, and bacon. when they baked bread, it was first pushed into the oven to check the heat of the oven.

Here is a recipe from Tanja Grandits, the top chef. She is the master of creative aroma-cuisine and cooked up 19 Gault Millau points in the restaurant “Stucki” in Basel, Switzerland

“For me, sour cream is an ingredient that is often used in the warmer seasons, as a sour cream ice cream, as a dip for grilled items or on a crispy, fresh Flammkuchen with herbs from the garden.”

For the Flammkuchen, crumble 15 grams of yeast in 1.3 dl of lukewarm water and dissolve while stirring. Add 250 grams of flour, 1 pinch of salt and 1 pinch of sugar, and knead into a smooth dough. Let it taste in a warm place for 30 minutes.

For the topping, wash 6 spring-onions, halved, cut into fine stripes mix with a 1/2 teaspoon of salt and 1 teaspoon of tarragon vinegar, leave to stand for 10 minutes. In the meantime, roll out the dough very thinly, into rounds or oval-shaped sizes, and coat with 300 grams of creme fraiche. Drain the cut spring onions in a sieve and spread them evenly over the dough. Sprinkle 200 grams of grated Pecorino over it and bake in the oven at 200 degrees for about 16 minutes until golden brown. Now mix a handful of Ruccola together with 1 bunch of basil, 1 bunch of tarragon, 1 bunch of parsley, all plucked from the stems, cut into small pieces and mix gently with 1 tablespoon of tarragon vinegar, 2 tablespoons of olive oil, 1 pinch of salt and a large pinch of ground anise. Spread generously over the Flammkuchen, and finally, grind plenty of black pepper all over it.