A dairy-based ferment made with angelica in the style of the Sami people.
Keyword: Angelica, Creme Friache, Fermentation
1 qt mason jar
4oztender angelica stems
4Tablespoon high quality greek yogurt, full fat buttermilk can be substituted
blanch the angelica until just tender in boiling water, then cool and dice. (see note)
Mix the cream and buttermilk or yogurt. Add the chopped angelica to the cream-buttermilk mixture, mix to combine, and transfer to a mason jar or another container with an open top. label, date, and cover the top with cheesecloth.
Place the container in a warm place for 2-3 days, or until it's thickened and tastes strongly of angelica to your liking, remember that as it chills it will thicken even more.
You can also just put the cream and buttermilk in a pan and gently heat it to body temp to speed the process instead of leaving it out, but I'd add the angelica afterwords to keep the aroma.
Blanching the angelica is optional here, but I would try it blanched at first as much for the tenderness as for how it tames the raw, aggressive flavor. If you're used to the plant and it's aroma, feel free to add it raw, and crunchy to the creme fraiche if you like.