A freshly whipped cream stirred into a sweetened espresso, the perfect complement to any dessert.
Adapted from Sophisticated Entertaining by Jeanne Benedict
2 Tablespoons buttermilk
2 Cups heavy cream
1/2 Teaspoon espresso
1 Tablespoon sugar
1.To make creme fraiche, heat cream in a small saucepan over low heat until cream reaches 85° F (30° C). Do not allow heat to rise above 100° F (40° C). Stir in buttermilk with a wooden spoon until blended.
2. Pour mixture into a wide-mouthed jar, cover, and let stand at room temperature for 6 hours. Chill in the refrigerator for 24 hours.
3. Just before serving, transfer creme fraiche to a metal bowl and whip until thick. Stir in espresso and sugar until blended. Place in a small bowl alongside the Hazelnut Currant Scones.
Makes 2 Cups