Cheese Blintzes, Mixed Berry Sauce and Sour Cream

Ingredients

• 3 cup Mixed Berries (Fresh or frozen (do not thaw))
• 0.33 cup Granulated Sugar (Adjust to taste based on berry sweetness)
• 1 tbsp Lemon Juice (Freshly squeezed is best)
• 2 tbsp Water (For simmering the berries)
• 1 tbsp Cornstarch (Optional, for a thicker sauce)
• 2 tbsp Cold Water (For making the cornstarch slurry)
• 0.5 tsp Vanilla Extract (Optional, for added flavor)
• 0.125 tsp Salt (A small pinch to enhance flavor)

Instructions

1. 1

   Combine Berries and Sugar

   • In a medium saucepan, combine the mixed berries, granulated sugar, lemon juice, and 2 tablespoons of water.
   • Stir gently to coat the berries with the sugar.
2. 2

   Simmer the Sauce

   • Place the saucepan over medium heat and bring the mixture to a gentle simmer.
   • Cook for 5-7 minutes, stirring occasionally. The berries will start to burst and release their juices, and the sauce will begin to thicken slightly.
   • For a chunkier texture, use the back of a spoon to gently mash some of the berries against the side of the pan.
3. 3

   Thicken with Cornstarch (Optional)

   • If you desire a thicker sauce, prepare a slurry. In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until completely smooth.
   • While the berry sauce is simmering, slowly pour in the cornstarch slurry, whisking constantly to prevent any lumps from forming.
   • Continue to simmer for an additional 1-2 minutes, stirring, until the sauce has noticeably thickened.
4. 4

   Finish and Cool

   • Remove the saucepan from the heat.
   • Stir in the vanilla extract (if using) and the pinch of salt. This brightens all the flavors.
   • Allow the sauce to cool in the pan for at least 10-15 minutes before serving. It will continue to thicken as it cools down.

Ingredients

• 1 cup Heavy Cream (Use pasteurized cream with at least 36% milkfat. Avoid ultra-pasteurized cream for best results.)
• 2 tsp Lemon Juice (Freshly squeezed is best. Distilled white vinegar can be substituted.)

Instructions

1. 1

   Combine Ingredients

   • In a spotlessly clean glass jar, pour in the heavy cream.
   • Add the lemon juice and stir gently with a clean spoon for about 15-20 seconds until just combined. Do not overmix.
2. 2

   Culture at Room Temperature

   • Cover the jar's opening with a piece of cheesecloth or a coffee filter and secure it with a rubber band. This allows airflow while preventing dust.
   • Place the jar in a warm, draft-free spot (around 70-75°F / 21-24°C) and let it sit undisturbed for 24 hours.
   • After 24 hours, the cream should have visibly thickened to a consistency similar to yogurt and smell pleasantly tangy.
3. 3

   Chill to Thicken

   • Remove the breathable cover and replace it with a tight-fitting lid.
   • Transfer the jar to the refrigerator and chill for at least 6 hours, or preferably overnight.
   • The sour cream will thicken considerably more as it chills.
4. 4

   Serve and Store

   • Once chilled and thick, give the sour cream a final stir to ensure a smooth consistency before serving.
   • Store in the airtight jar in the refrigerator for up to one week.