About the sauce: My initial attempt at the sauce was a dud because I let the sugar cook slightly too long and used creme fraiche, not having regular whipping cream. Source: Internet
Chef Landen Ganstrom’s she crab soup, topped with a dollop of creme fraiche and a drizzle of chili oil plus a generous lump of crab meat skimming the surface atop a crouton raft, may well be the best local interpretation of Charleston’s signature soup. Source: Internet
Combine the sour cream and creme fraiche, and add the shallot-spice mixture. Source: Internet
Continue to stir more aggressively as the creme fraiche mixes in, returning to the heat if needed, until the mixture is perfectly emulsified, and not a lump remains. Source: Internet
Get out the creme fraiche. Source: Internet
I loved all the flavors, especially the combo of mint/prosciutto/creme fraiche…I think I want to put mint in everything now! Source: Internet