Nutmeg Cream

• 1 cup heavy (or whipping) cream (not ultrapasteurized, if possible)
• ¼ teaspoon salt, approximately
• About

Whip cream and salt until slightly thickened. Add nutmeg gradually (nutmeg can vary dramatically from one seed to the next, so taste as you add). Add lemon juice and beat until quite firm. Scoop into a cheesecloth-lined sieve, cover with plastic, and refrigerate 1-2 hours before serving.