Group · Dairy
Isigny cream
Isigny cream is a crème fraîche with protected designation of origin (PDO), produced in the Bessin region of Normandy. It contains at least 35% fat and stands out for its thick texture, achieved through natural ripening rather than thickeners.
In terms of nutrition facts: 382 kcal per 100 g, with 40 g of fat of which 28.9 g is saturated, 3 g of carbohydrate and only 2.5 g of protein. It contains very little salt: 0.076 g per 100 g.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 382 kcal |
| Kilojoules | 1570 kJ |
| Protein | 2,5 g |
| Carbohydrate | 3 g |
| Fat | 40 g |
Tips
It is a fat, not an ordinary dairy product. 40 g of fat per 100 g: across a whole recipe, it weighs in almost like butter. One tablespoon, or 15 g, provides 57 kcal.
Its richness is also its technical strength. At 35% fat, it does not split when cooked and it whips, which a light cream will not do. Used in small amounts, it replaces twice its volume of light cream.
To lighten without losing creaminess. Fromage frais or Greek yoghurt can do the job in a cold sauce, for a fraction of the fat. In cooking, however, they split: cream remains irreplaceable.
28.9 g of saturated fat per 100 g. Count it in the day’s total. French guidelines set saturated fat at a maximum of 12% of total energy intake.
Raw or pasteurised. The PDO allows both; the raw version is not recommended for pregnant women or people with weakened immune systems.