I found that the 2 no option gives a good result.
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No thanks, option 2 all the way.
It does sound good, Its crazy to add something that causes intestinal issues (option 1) when the addition of a bit extra natural fat doesn’t.
It forms part of the argument with big food companies churning out rubbish which costs health services later. Like transfats, why are they not banned?
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I presume that was a rhetorical question?
I didn’t ask for criticism, I just responded to a request and I gave an honest answer.
Creme Fresh is cream fresh and not the same as whipping or double cream and it tastes
like sour creme
We made that mistake the first time we came to France about 30 years ago - these days we actually find it very nice atop a tarte tatin, the sourness of the cream nicely offsetting the sweetness of the tarte.
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It wasn’t criticism (not of you at least 
) I have put photos of packets of that stuff on this very site 
Creme Entiere does the job.
Looks like you only just joined in Grahame,
Whilst its entirety up to you the carrageenans used to thicken the cream are not good for your gut/ digestive system Vero and myself were discussing.
The additional natural fat on the other wouldn’t do any harm, daft isn’t it.
Still haven’t been to the shops for single cream to try thickening with xanthum gum
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How about this one…
Les ingrédients
Crème de Normandie, stabilisant : carraghénanes (origine végétale)
Thats the bad part
Having googled all this… I’m glad that “cream with carraghénanes” … plays practically no part in my munchings… 
Although Carraghénanes do seem to be a hidden part… of so many items … 
not easy to avoid altogether… perhaps.
The Carrageenan Controversy - Scientific American.
Plenty more articles, best avoid when the actual fat causes no issues. The xanthum gum emulsifier on the other hand I cannot find anything bad written about it.
And that article seems to me to conclude that unless you happen to be one of the very rare susceptible individuals then there’s no problem. We all respond differently to food triggers, from mild dislike to full blown allergies. It is at least a plant based product, so I’ll take that over chemical additives any day.
Anyway I’ll also take products thickened with agar agar over those thickened with gelatine from boiled up cattle hides. And that also comes from red algae.
Susceptible individuals should just read labels.
Are you referring to xanthum gum? That is also plant based, its a fermented product with no known allergies.
I loathe things which have been thickened up with any jelly-like substance, or which become jelly-like when thickened up, so those and cornflour, various other starches like arrowroot etc are all out for me - it is a texture thing, I like thick smooth textures like greek yoghurt or mascarpone but can’t bear the wobbly sort. Cold custard or Danette - ugh, shivers down my spine!!
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I completely agree Vero, that is what I actually expect the outcome of thickening with xanthum to be but have to try. The best is just allow the fat to remain rather than messing about in the first place.
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