Crème fraîche
A heavy French cream that has been slightly soured by bacterial cultures. It's similar to American sour cream, but has a thinner texture and less sour flavor, with a higher fat content, lower protein amount, and lower viscosity.

Unlike its American counterpart, crème fraîche can form peaks when whipped, and it can be cooked without curdling. Crème fraîche is a versatile addition to many dishes, including smoked fish, soups, and fresh fruit desserts.