PANTRYFLEX

On the jar: Zestwharf Crème De Citron

shake · cream sauce

★ STARRED KITCHENPrep 5 min

Zestwharf Crème de Citron

Independent adaptation of a publicly published Naoëlle D'Hainaut recipe. Not affiliated with, sponsored by, or endorsed by Naoëlle D'Hainaut.

From a starred kitchen.

Ratio

Ratio by volume: Creme Fraiche 59 ml, Lime Juice 30 ml
Creme Fraiche 59 mlLime Juice 30 ml

Ingredients

  • Creme Fraiche — 60 g crème fraîche / crème épaisse
  • Lime Juice — juice of 1 lime (30 ml)
  • Salt — salt
  • Pepper — pepper

Method

  1. Pour to the lines in order (bottom → top): Creme Fraiche, Lime Juice.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Naoëlle d'Hainaut. French / contemporary. Cited awards include: Michelin 1* (L'Or Q'Idée).

Originally published as Crème de Citron Vert (Scallop Carpaccio).

Adapted from a Naoëlle d'Hainaut recipe (Naoëlle d'Hainaut / Terrafemina (Exotisme de carpaccio de St Jacques)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Naoëlle d'Hainaut / Terrafemina (Exotisme de carpaccio de St Jacques) (published as “Crème de Citron Vert (Scallop Carpaccio)”). Full citation lives in Provenance.

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