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. 

Ingredients

800ml cream

800ml whole milk 

200ml elderflower kombucha 

Garnish with sweet peas or freshly picked herbs.

Method

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.