Hi, I am from New Delhi, India and here we can't get creme fraiche. Could you please suggest a substitute for creme fraiche? Thank you.
Creme fraiche is a soured cream. The fat content varies but it is usually around 30%. Lighter creme fraiche, often labelled as sour cream, usually has a fat content of approximately 15%, so look for the higher fat creme fraiche when it is listed in Nigella's recipes. If creme fraiche is used as an accompaniment to a dessert, such as for the Chocolate Chestnut Refrigerator Cake, or as a cake filling, then you can use whipped cream as an alternative.
If the creme fraiche is used in a sauce or a puree, such as the pea puree from Nigella's Scallops With Thai Scented Pea Puree then you can use double (or heavy or whipping) cream and add a small squeeze of lemon juice, to taste, for a hint of acidity. If the creme fraiche is used in a cake batter then unfortunately it is difficult to suggest an easy alternative. If there is only a small amount of creme fraiche in the cake batter then you could try using a full fat/whole milk Greek yogurt as an alternative, but as we have not tried this as a substitute we are unable to guarantee the results.