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
1 cup heavy cream
2 tbsp buttermilk or plain yogurt
Zest from 1 lemon
Warm the heavy cream in a saucepan over low heat to about 105°F (40°C).
Pour the heavy cream into a plastic container and stir in the buttermilk or plain yogurt. Mix till smooth. Cover with plastic wrap.
Leave the mixture at room temperature until it has thickened to a consistency of yogurt – this process can take up to 36 hours.
Stir in the lemon zest, cover with a lid and place in the refrigerator overnight.
Store in the fridge for up to 7 – 10 days.