• Ruby Deubry

RECIPE: Lemon Creme Fraiche


From the Savvy Chic Cuisine dish ROOIBOS-CURED SALMON GRAVLAX with Lemon Crème Fraîche and Champagne Vinegar-pickled shallots on Buckwheat Blinis


Makes 1 cup


INGREDIENTS


1 cup heavy cream

2 tbsp buttermilk or plain yogurt

Zest from 1 lemon


PREPARATION

  1. Warm the heavy cream in a saucepan over low heat to about 105°F (40°C).

  2. Pour the heavy cream into a plastic container and stir in the buttermilk or plain yogurt. Mix till smooth. Cover with plastic wrap.

  3. Leave the mixture at room temperature until it has thickened to a consistency of yogurt – this process can take up to 36 hours.

  4. Stir in the lemon zest, cover with a lid and place in the refrigerator overnight.

  5. Store in the fridge for up to 7 – 10 days.

© 2018 Ruby Deubry