Crema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or  piped onto the top of soups and other dishes in various designs, such as cacti, zigzags, etc. An easier crema can be made by whisking 2 tablespoons of buttermilk into 1 cup of sour cream.

1 cup heavy whipping cream
2 tablespoons buttermilk

Heat the cream in a small saucepan just until the chill is off the cream (do not heat above 100 degrees F). In a small glass jar, combine ingredients. Cover the jar loosely. Let it stand at room temperature for 12 to 24 hours, until the cream is thickened and tart.

Stir the Crema well, cover it, and refrigerate it to complete the thickening. Refrigerate. Use as needed. It keeps for up to 10 days.

Use instead of sour cream to garnish dishes.

Ancho Crema
3/4 cup Crema or sour cream
2 tablespoons Ancho Pur