⅓cup(20 g) chopped fresh or frozen spruce tips, any papery husks removed
2tablespoonslime juice
Tiny pinch of fine salt
Garnishes
Whipped creamfor garnish (optional)
Fresh berriesfor garnish (optional)
Instructions
In a high-sided pan that will resist overflowing, warm the cream and sugar and reduce on medium-low, stirring occasionally and watching carefully so it doesn’t boil over, until it looks reduced by about a third and you have 3 cups (720 ml) of sweetened cream.
Cool the cream to room temperature.
Working carefully, purée the cream, the spruce tips, the lime juice, and the salt in a blender until well blended, then pass it through a fine strainer, pour into the serving vessels, and refrigerate for 8 hours or overnight, uncovered.
If you won’t be serving the custard soon, cover them to prevent them from absorbing the flavors of nearby foods.
Serve with a dollop of whipped cream, and maybe some fresh berries tossed with a pinch of sugar.
Notes
Serve in small amounts (4 oz ramekins) if you want to serve larger servings, cut the spruce tips by at 30%.