crème fraîchecrème fraîche
slightly fermented high-fat cream, milder than sour cream, served with fresh fruit or other desserts and used in sauces
Origin of crème fraîcheFr, literally , fresh cream; probably origin, originally as distinct from buttermilk, butter, and the like
Heavy cream that has been thickened by fermentation with bacteria that produce lactic acid, used as a topping or an ingredient in sauces.
Origin of creme fraicheFrench crème cream fraîche fresh