Toasted Cumin Seed Crème Fraiche - cooking recipe

Ingredients

1 tablespoon whole cumin seed
1 cup creme fraiche
salt & freshly ground black pepper
CREME FRAICHE
2 tablespoons cultured buttermilk, room temperature (at least 75 degrees)
1 cup heavy cream, room temperature (at least 75 degrees)

Preparation

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the creme fraiche and season with salt and pepper, to taste.
To make creme fraiche: Place buttermilk and heavy cream in a sterilized jar. Shake slightly to combine ingredients. Keep in warm place for 12-36 hours until thickened.
Stir the thickened creme fraiche. Cover and refrigerate for up to 10 days.