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.

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.

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

Half fat will be fine though

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.

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

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.

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.