Burnt spring onion crema

PT30M

First published in 2017
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If you're short on time, you can skip making your own homemade crema and use 200ml of sour cream instead.

Ingredients

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Imperial

Burnt spring onion crema

Homemade crema

  • 200ml of double cream, preferably organic
  • 1 1/2 tbsp of buttermilk, preferably organic
1
To begin, make the crema. Place the double cream in a pan and heat until it reaches 35°C. Remove from the heat, transfer to a glass jar and pour in the buttermilk
2
Loosely place the lid on the jar and set aside in a warm place for 24 hours. After this time, tighten up the lid and store in the fridge
3
Trim and clean the spring onions and preheat a griddle pan or better still, a barbecue. If you're using a pan, wipe the surface with some neutral oil (like rapeseed oil) and place the spring onions over a medium-high heat
4
Cook until the spring onions are nicely blackened, turning occasionally until deeply charred and caramelised
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5
When the onions are ready, transfer to a high-powered blender and blitz with the crema (or sour cream) until as smooth as possible. Season to taste
Burnt spring onion crema
First published in 2017
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