You can buy crème fraîche at the supermarket, but it’s so easy to prepare at home. And, as with everything homemade, the from-scratch version tastes fresher and better, so maybe you’ll give it a try if you have the time. If not, just stir the lemon zest, lemon juice, and minced candied ginger into your store-bought crème fraîche for a delicious accompaniment to your latkes, fresh fruit, or angel food cake. Either way, it’s rich and decadent—but then again, it’s an indulgence, and I think there’s room for
Measure the sour cream and the heavy cream into a small glass bowl. Whisk to combine, then cover the bowl with plastic wrap. Set on the counter for about 8 hours or until it has thickened. Stir in the lemon zest, the juice, and the minced candied ginger. Refrigerate until ready to use, for up to 3 days.
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