| Crème Fraiche: This cultured soured cream is extra thick and the way it is made at Lancewood, the traditional French way, gives it an exceptional taste. It has a multitude of uses: in dips, baked potato fillings, salad dressings, adding to soups or with Mexican fare. Mascarpone: A thick, slightly soured cream cheese originating from Italy. Lancewood Mascarpone is soft and spreadable. It is used in the preparation of certain sauces and dishes and is the key ingredient of the famous Italian desert tiramisù. Sour Cream: This is cream with a mildly sour flavour and a smooth, even texture. It is made from pasteurised cream that is fermented by using selected cultures to sour and thicken the product. Traditionally, a topping for baked potatoes, it can also be used in soups, dips, as a base for salad dressings and in baking |
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