DEVONSHIRE CREAM FOR SCONES
This goes with Recipe #230397 and is also great to serve with trifle or other desserty things instead of straight whipped cream. Excellent poured over fruit salad too.
Provided by Debber
Categories Scones
Time 5m
Yield 1 1/2 cups, 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Whip cream until soft peaks form; then add powdered sugar and whip to incorporate.
- Add sour cream and continue beating just until fluffy and well-combined.
Nutrition Facts : Calories 193.7, Fat 19.5, SaturatedFat 11.8, Cholesterol 63.2, Sodium 45.8, Carbohydrate 4.1, Sugar 3.5, Protein 1.5
EASY MOCK DEVONSHIRE CREAM
I always serve this tasty no-fuss cream with fresh fruit to usher in a new season. Prepare it the day before for added convenience.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3-1/4 cups.
Number Of Ingredients 4
Steps:
- In a small bowl, beat cream cheese until fluffy. Beat in sour cream and confectioners' sugar until smooth. Add whipping cream. Beat on medium speed until combined; beat on high speed until stiff peaks form. Refrigerate until serving.
Nutrition Facts :
EASY DEVONSHIRE CREAM
A wonderful topping for scones, or use as a dip for fruit.
Provided by STARP
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 1.3 g, Cholesterol 26.2 mg, Fat 7.4 g, Protein 0.7 g, SaturatedFat 4.6 g, Sodium 31.1 mg, Sugar 0.8 g
DEVONSHIRE CREAM TRIFLE OR PARFAIT
A fruit-filled trifle using a combination of whipping cream and sour cream to replicate a beloved English treat. Well worth the effort. Chill time not included. See my recipe for recipe #384648 for the sponge cake.
Provided by gailanng
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For Devonshire Cream:.
- In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool.
- In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat.
- Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
- Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
- Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top.
- Cover and chill for 2 to 24 hours.
- NOTE:.
- If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.
DEVONSHIRE CREAM
Provided by Jean Jamieson
Categories Condiment/Spread Dairy Dessert Bon Appétit Nebraska
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes.
- Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
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