La Crema Recipe

Warm and combine dairy

In a small saucepan over low heat, combine the heavy cream, whole milk, and mascarpone. Stir continuously until the mascarpone melts into a smooth mixture and the dairy is warm but not simmering (do not boil), about 3–4 minutes.

Remove from heat and whisk in the granulated sugar, honey, vanilla extract, and lemon zest until fully incorporated and slightly thickened, about 30 seconds.

Temper and blend

Slowly pour about 2 tablespoons of the warm cream mixture into the Chardonnay in a small heatproof bowl while whisking to temper the wine and avoid curdling. Then gradually whisk the tempered wine back into the remaining cream mixture until fully combined.

Allow the combined mixture to cool to room temperature, about 10 minutes, so flavors meld and the alcohol aroma softens.

Season and chill

Taste and add a pinch of freshly ground pepper to brighten the profile. If you prefer sweeter, add up to 1 additional teaspoon of honey or sugar. Refrigerate the final La Crema mixture for at least 20 minutes to chill lightly (serve slightly cool, not ice cold).

To serve, pour into chilled small wine glasses or coupe glasses. Optionally garnish with a tiny sprinkle of finely chopped chives for a mild onion contrast or a thin strip of lemon zest on the rim.

Serve immediately. Stir gently just before pouring if any separation occurs.