First time poster. Lurk here once in awhile and figured someone might steer me right.
I had an idea for a tomato-lime cream sauce. Some grated tomatoes. Freshly squeezed lime. Salt pepper garlic basil and eventually the introduction of some 18% cream. Was looking to serve with angel hair pasta.
In hindsight I should have expected the acidic tomatoes and lime to curdle the cream instantly. Is there a way to avoid this?