Sour cream
Published on 27 December 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Available ready-made in some supermarkets, but easy to make at home. Versatile, delicious and creamy in sweet or savoury recipes, with raw vegetables or smoked salmon.
INGREDIENTS
200 ml fresh cream
200 g plain yoghurt
Lemon, 2 tablespoons juice
Salt
Chives
Pink peppercorns
I mix cream and yoghurt in a bowl, add the juice of half a lemon and a pinch of salt.
I cover with cling film and rest for 24 hours at room temperature.
The cream has become creamy. For a thicker texture, I whisked it electrically for a few minutes.
Add pink peppercorns and snipped chives.
I served with smoked salmon and blinis, buckwheat pancakes whose recipe is on the blog.
INGREDIENTS
200 ml fresh cream
200 g plain yoghurt
Lemon, 2 tablespoons juice
Salt
Chives
Pink peppercorns
I mix cream and yoghurt in a bowl, add the juice of half a lemon and a pinch of salt.
I cover with cling film and rest for 24 hours at room temperature.
The cream has become creamy. For a thicker texture, I whisked it electrically for a few minutes.
Add pink peppercorns and snipped chives.
I served with smoked salmon and blinis, buckwheat pancakes whose recipe is on the blog.
Original source: https://incucinaconlilly.com/2014/12/27/panna-acida-2/
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