Smoked Cream

Preparation info

    • Difficulty


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By James Viles

Published 2016

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  • 2.2 litres (74 fl oz) cream
  • 8 vine cuttings


Leave the cream out for about 5 hours to come up to room temperature and sour.

To build a smoker, take a deep tray and make a small fire in it, using two or three vine cuttings. Smother the cuttings with a thin flat tray on top, locking in all the smoke. Remove the flat tray and place the cream in a shallow bowl on a wire rack on the smothered cuttings. Put the thin tray on top again an