Creme Avec

200g      lemon juice

300g      buttermilk

1500g   cream

300g      sucrose

3g           lemon zest

10g        vanilla paste Nielsen massey

1g           almond extract

 

  1. Place the lemon juice and buttermilk in a medium sized metal bowl and set aside.
  2. Place the cream, sucrose, and lemon zest in a medium pot with tall sides. Place over medium high heat, whisking to dissolve the sugar, until the cream comes to a boil. Reduce the heat to maintain a boil and cook for 5 timed minutes.
  3. When the timer goes off and the cream has boiled for 5 minutes, Remove from heat and add the vanilla paste, and almond extract. Stir until combined.
  4. Strain the hot cream into the bowl with the lemon juice and buttermilk, and whisk to combine.
  5. Let the mixture stand at room temperature for 10 timed minutes. After the timer goes off and the cream has stood for 10 minutes, stir with a spatula. Immediately portion 100g of the crème avec into casuelas . Chill for 4 hours, preferably overnight.

3 Responses to “Creme Avec”

  1. Patricia Breves

    Yesterday I made the Creme Avec, and it tasted really nice and smooth. However, the consistency was very liquid and I noticed that a translucent fluid (might be the lemon juice + buttermilk mixture) had settled in the bottom of my casuela. Did I do something wrong, or is the texture of this creme supposed to be like that? (It was was even more liquid than yogurt.) Thanks for the nice recipe though.

    Reply
    • Dana Cree

      Hi Patricia- I’ve never seen our creme avec separate like that before, so I can only guess as to what the issue is. It could be the cream you are using, if it has added stabilizers it might not function the same as ours, which is from a farm. It could also be an issue of it cooling too quickly before the acid has a chance to change the texture of the cream. Good luck with your continued experiments!

      Reply
  2. Aaron

    I used to do this in a restaurant I was at and we called it a posset – basically the same principal as a fresh cheese? This recipe looks brilliant.

    Reply

Leave a Reply

  • (will not be published)