Elderflower Crème Fraiche
From The Noma Guide to Fermentation by Rene Redzepi & David Zilber.
We absolutely love this beautiful book, it has been a huge inspiration for MOMO and we adore this crème fraiche recipe.
We’ve made it to accompany a strawberry and almond tart but serving it alongside any seasonal tart would work a treat.
800ml whole milk
200ml elderflower kombucha
Garnish with sweet peas or freshly picked herbs.
Mix all together. Cover with a cheesecloth and leave to ferment at room temperature for 2-3 days.
The cream will thicken and the flavour of the elderflower will impart a floral accent to the soured cream, like a bloomy soft-rind cheese.