Lemon Crema Recipe

Crema is a zingier cousin of American sour cream.
By Tabitha Alterman
February/March 2011

This zingy lemon-asparagus soup benefits from a refreshing swirl of homemade lemon crema.
TIM NAUMAN PHOTOGRAPHY/www.timnauman.com


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Crema is a zingier cousin of American sour cream. Coming to us from cuisines south of the border, it pairs well with rich, smoky and spicy flavors. A versatile addition to any meal, it shines brightly as a cooling garnish and lends a tangy backbone to simple sauces. Heck, why not just use it as a dip for fresh, raw asparagus!

Ingredients:
2 cups cream
1/4 cup buttermilk
Zest and juice of 1 lemon
Dash sea salt
Twist freshly ground white pepper
 

Instructions:
Heat cream to about 90 degrees, then remove from heat and stir in buttermilk. Cover and allow it to sit at room temperature for 12 to 24 hours, until thickened. Whisk in the lemon juice and zest, season with salt and pepper, and refrigerate.








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