Lemon Crème Fraîche

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 250 g (9 oz) Crème Fraîche
  • 50 ml ( fl oz) of basic sugar syrup
  • 5 g (3/16 oz) strained lemon juice
  • 1 litre liquid nitrogen


Whisk cold crème fraîche, cold sugar syrup and lemon juice together until small soft peaks form.

Wearing appropriate protective eyewear and gloves, pour the liquid nitrogen into an insulated bowl or a small styrofoam container.

Put the crème fraîche mixture in a piping bag and pipe the whole quantity into the liquid nitrogen. Allow to freeze for approximately 1 minute then scoop out with a slotted spoon and transfer to a clean bowl. Gently break into small irregular pieces. Store in a sealed container in the freezer until required.