Creme fraiche has a slight sharpness to it, and I like to use it straight from the tub, dipping in tiny boiled new potatoes. The mixture of hot potatoes and cold, slightly tangy cream is a delight.

Serve with a dollop of crème fraîche or good quality ice cream. For the pastry, put the flour in a medium bowl and grate in the cold butter. Mix well and then stir in the caster sugar and egg yolks.

Its $69 ROE Caviar Cone is a champagne and 23-carat edible gold-infused waffle cone, filled with Creme Fraiche ice cream. It’s topped with six grams of ROE single origin American White Sturgeon ...