"crème fraiche" meaning in English

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  "etymology_text": "From French crème fraiche.",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "word": "crème fraîche"
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          "ref": "2003, Randolph W. Mann, “Snappy Apple”, in “Specialty Crème Brûlées”, in Crème Brûlée, the BonJour Way, San Francisco, Calif.: Silverback Books, Inc., →ISBN, page 31:",
          "text": "If unmolding to serve, turn upside down and simply garnish with a touch of crème fraiche and a sprinkling of cinnamon. […] Then add a small dollop of crème fraiche in the center and sprinkle with cinnamon.",
          "type": "quote"
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          "ref": "2011, Janet Hurst, “Crème Fraiche”, in “Understanding Cheese”, in Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers, Minneapolis, Minn.: Voyageur Press, →ISBN, page 29, column 1:",
          "text": "Crème fraiche has been elevated to celebrity status due to the popularity of television cooking shows. […] Many recipes require the addition of crème fraiche, and it is often served as a side garnish or topping.",
          "type": "quote"
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          "ref": "2011, Signe Johansen, “Baked eggs with anchovy and allspice”, in “Brunch”, in Scandilicious: Secrets of Scandinavian Cooking, London: Saltyard Books, Hodder & Stoughton, →ISBN:",
          "text": "Crack one egg in to each ramekin, season with a sprinkle of salt and white pepper and add a good spoonful of crème fraiche to cover the egg. You can dot a little more anchovy and allspice butter on top of the crème fraiche if you fancy it, or leave it plain.",
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  "word": "crème fraiche"
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  "etymology_text": "From French crème fraiche.",
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          "ref": "2003, Randolph W. Mann, “Snappy Apple”, in “Specialty Crème Brûlées”, in Crème Brûlée, the BonJour Way, San Francisco, Calif.: Silverback Books, Inc., →ISBN, page 31:",
          "text": "If unmolding to serve, turn upside down and simply garnish with a touch of crème fraiche and a sprinkling of cinnamon. […] Then add a small dollop of crème fraiche in the center and sprinkle with cinnamon.",
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        },
        {
          "ref": "2011, Janet Hurst, “Crème Fraiche”, in “Understanding Cheese”, in Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers, Minneapolis, Minn.: Voyageur Press, →ISBN, page 29, column 1:",
          "text": "Crème fraiche has been elevated to celebrity status due to the popularity of television cooking shows. […] Many recipes require the addition of crème fraiche, and it is often served as a side garnish or topping.",
          "type": "quote"
        },
        {
          "ref": "2011, Signe Johansen, “Baked eggs with anchovy and allspice”, in “Brunch”, in Scandilicious: Secrets of Scandinavian Cooking, London: Saltyard Books, Hodder & Stoughton, →ISBN:",
          "text": "Crack one egg in to each ramekin, season with a sprinkle of salt and white pepper and add a good spoonful of crème fraiche to cover the egg. You can dot a little more anchovy and allspice butter on top of the crème fraiche if you fancy it, or leave it plain.",
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  "word": "crème fraiche"
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