Whisk the crème fraîche with a pinch of salt until soft peaks form. Wearing appropriate protective eyewear and gloves, pour the liquid nitrogen into an insulated bowl or a small styrofoam container. Working in small batches, carefully drop half teaspoons of the crème fraîche into the liquid nitrogen until you have made 40 roughly shaped crème fraîche nuggets. After approximately 30 seconds in the liquid nitrogen the crème fraîche will have frozen. Remove with a slotted spoon into a sealed container and place in the freezer until required.
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