Lemon Creme Fraiche
By: Anonymous
Published: Tuesday, December 8, 2009 - 11:44pm

Ingredients




1 cup Heavy cream, (room temperature)
2 tablespoons Buttermilk
1 teaspoon Lemon zest, grated

Preparation

1 Mix cream and buttermilk together and store in 75 to 85 degrees F, loosely covered for 18 to 24 hours. Refrigerate for up to 1 week. Garnish with grated lemon zest. 2 Yield: 8 servings as appetizers