This delightful crèma is based on classic Mexican crèma. Instead of buttermilk for the acid we use goat cheese and sour cream. It is the perfect balance to pumpkin. This crèma is also wonderful drizzled over roasted pumpkin pizza.
- 1-cup heavy cream (must be heavy cream no substitutes)
- ½ cup sour cream
- ¼ cup goat cheese
Mix all ingredients together until smooth and creamy. Will keep up to 1 week in airtight container in refrigerator.
Contributed by: The State Street Kitchen