Recipes wants full fat but I can only find Low fat creme fraiche... does it matter?

[peanutfoldover]

It’s to make Jamie Oliver’s lasagne. My DH has gone to about 3 supermarket and can only find low fat.... he’s losing the will to care! Shall I just try the low fat? Or will it be watery? I have some double cream here I could mix into it.

[Xiaoxiong]

I don't think it will matter in a lasagne. Just let it stand for at least 10-15 mins before you cut into it so any excess liquid is absorbed by the pasta at the end.

[JuniperBeer]

Is he looking in the right place?!?sounds a bit odd!

Half fat will be fine though

[Lonecatwithkitten]

I always use low fat creams fraiche I find the Sainsbury's one is closet in texture and how it acts to regular crime fraiche.

[peanutfoldover]

It’s to make the bechemel sauce. Bit unusual but that’s how Jamie does it....

[handbagsatdawn33]

J.O. has many recipes for lasagne - creme fraiche is certainly unusual for someone who loves Italian cooking.

I'm always wary of anything that's "low/half/reduced" fat.

It usually means that the missing fat has been chemically removed & replaced with something else - a chemical or sugar.

[peanutfoldover]

Well it split a bit, but I virtually doubled the cheese (naturally) and it tasted incredible. Gonna gave some more for supper!

It’s from his ministry of food book.