PANTRYFLEX

shake · cream sauce

★ STARRED KITCHENPrep 5 min

Cindercrest Dill Crème Fraîche

Independent adaptation of a publicly published Tom Aikens recipe. Not affiliated with, sponsored by, or endorsed by Tom Aikens.

Dill Crème Fraîche from a starred kitchen.

Ratio

Ratio by volume: Creme Fraiche 248 ml
Creme Fraiche 248 ml

Ingredients

  • Creme Fraiche — 250g of crème fraîche
  • Lemon Zest — 1 lemon, zested
  • Dill — 12g of dill, chopped
  • Salt — 2g of salt
  • Pepper — black pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Creme Fraiche.
  2. Add finishing notes: Lemon Zest, Dill, 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

Tom Aikens works in Modern British / French technique at Pied à Terre; credentials include Michelin 2* (Pied à Terre, London; historical).

Originally published as Dill Crème Fraîche.

Adapted from a Tom Aikens recipe (Tom Aikens / Great British Chefs (salmon ceviche)).

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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 Tom Aikens / Great British Chefs (salmon ceviche) (published as “Dill Crème Fraîche”). Full citation lives in Provenance.

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