Horseradish Juice Soured Cream

Preparation info

  • Difficulty

    Easy

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 200 g (7 oz) horseradish root
  • 200 g (7 oz) crème fraîche
  • 100 ml ( fl oz) pure cream (35% fat)
  • sea salt

Method

Peel the horseradish root and put it through a juicer: this should yield about 25 ml (1 fl oz) of juice. In a bowl, combine the crème fraîche and cream with a pinch of salt. Mix in the horseradish juice. If your horseradish is not particularly strong, you can gradually mix in more juice to taste. The cream should have a strong flavour but not be too overpowering.