Roasted Morita Cream Sauce

Make thick cream by pouring the whipping cream into a small saucepan and cooking it on low heat until it is lukewarm (It must not go above 100 degrees F).

Remove from heat and stir in the yogurt. Pour into a clear glass jar and cover with a loose cap or clear plastic food wrap. Place in a warm place (80 degrees F to 90 degrees F), such as the top of the refrigerator.

Let the cream develop for 12 to 24 hours. Stir gently and chill for another 4 to 8 hours.

Remove the stems and seeds from the chilies and cut into 1-inch pieces.

Put the chilies and milk in a food processor or blender and blend on medium setting until smooth.

Heat the milk and chili mixture in a medium-sized saucepan over medium-low heat.

In another saucepan, blend the olive oil and flour. Cook over medium heat, stirring constantly for 2 to 3 minutes.

After about 3 minutes, begin gently whisking in the heated milk and chili mixture. Continue to cook and stir until smooth and thickened. Whisk in the thick cream.

Serve warm over potatoes or fresh vegetables.