We started with heavy cream and added buttermilk, modeled after the creme fraiche from Maximum Flavor. Then we added the zest of 2 limes and stirred everything together. We put the lid on and now have it setting on the counter outside the workshop. By tomorrow we should have a lime scented lactic-ly tangy, thick cream. Then we begin the exploration of where to take it: ice cream, butter, as a sauce for oysters, or as the base for a cheese cake. The possibilities are endless.
August 26, 2008