LIME CUMIN CREMA
This one appears anytime we want to enrich or top off a Latino inspired dish, such as our Tostado!
- 1 cup sour cream
- zest from 1 lime
- 1/2 teaspoon cumin
- 2 Tablespoons half n half or whole milk--use only enough to reach desired consistency
Zest the lime and add to the sour cream along with cumin. Thin as desired with a little half n half or milk or cream. Keep refrigerated until needed.
Chef Note: After zesting lime, wrap in plastic and refrigerate until you use it for juice, as you have just removed the protection from the elements that the skin provides.
Also, Chef uses a squeeze bottle to hold the crema for service. Keep refrigerated.