Over the past weekend I needed some fresh shredded coconut for the Ambrosia I was making for an Easter lunch. As a result I’m in possession of some fresh coconut milk and about 1/2 cup of left over shredded coconut. I got thinking about what kind of dipping sauce to go with the Crab Rangoon and if coconut would pair well with it. Only one way to find out…
So for the Crab Rangoon dipping sauce I’ll try using some home made crème fraîche with the left over fresh coconut milk and perhaps a bit of wasabi powder, just to give it some punch.
Making It Fraîche
When I made crème fraîche last week it was a bit watery. After re-reading the recipe turns out I was using the wrong type of heavy cream. I used ultra-pasteurized heavy cream and while that can be used, it has to sit longer than the recommended 24 hours at room temperature in order to properly thicken. Since the ultra-pasteurized version is what I have on hand, I’m going to give the same recipe another try but let it sit about 36 hours after heating before sticking it in the refrigerator. Next time I’ll try heavy whipping cream instead.
The recipe I’m using for crème fraîche is:
- 1.5 cups heavy cream (use non-ultra pasturized if possible)
- 1 tbsp buttermilk
Heat cream and buttermilk in a small sauce pan over medium low heat until it reaches 85 degrees. Pour into a glass container and cover loosely with plastic wrap. Let set at room temperature for 24-36 hours until the constancy of thick cream – check and stir every 6-8 hours. Refrigerate until thickened. The crème fraîche should keep for at least a week.
