Double Cream Recipes

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DOUBLE CREAM



Double Cream image

I love clotted cream from England, but it's hard to get here in the US. I found this recipe in a book from the Stars Restaurant, and it comes as close as anything I've tried to real clotted cream. This is a great (IMO, essential) spread for scones and muffins.

Provided by P48422

Categories     Sauces

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 6

4 ounces mascarpone cheese
1 cup heavy cream, plus
2 tablespoons heavy cream (not ultra pasteurized)
1/2 teaspoon vanilla extract
2 tablespoons sugar
1 pinch salt

Steps:

  • Put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape.
  • Refrigerate the cream until ready to use.
  • Double cream should be used within an hour after it is made.
  • If you wait longer, you will need to re-whip it slightly.

DOUBLE BANANA CREAM PIE



Double Banana Cream Pie image

Provided by Aida Mollenkamp

Categories     dessert

Time 4h

Yield 1 (9 1/2-inch) pie

Number Of Ingredients 18

1 recipe Perfectly Flaky Pie Crust, recipe follows
4 large ripe bananas
2 cups whole milk
6 large egg yolks
1/4 cup cornstarch
3/4 cup dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
4 tablespoons unsalted butter, room temperature and cut into small pieces
Coffee Whipped Cream, recipe follows
1 3/4 cups all-purpose flour
2 teaspoons granulated sugar
3/4 teaspoon table salt
6 tablespoons cold unsalted butter, small dice
1/4 cup shortening, crumbled
7 to 8 tablespoons ice water
1 1/2 cups cold heavy cream
3 tablespoons coffee-flavored liqueur (recommended: Kahlua)

Steps:

  • Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats.
  • Meanwhile, roll dough on a lightly floured surface to a 12-inch diameter circle approximately 1/8-inch thick. Transfer dough to a 9 1/2-inch pie dish and trim edges so there is a 1/2-inch overhang. Use excess dough to press crust into pie plate. Fold edge of crust back on itself and press, as desired, into a decorative crust. (Can be made 2 days ahead and kept covered in refrigerator until ready to use.)
  • Pierce bottom of crust all over with a fork. Line pie with aluminum foil so it overhangs slightly and covers edges of pie crust and fill with uncooked rice, dried beans, or baking weights. Place pie dish on baking sheet and bake until crust is set and edges are slightly puffed up, about 25 minutes.
  • Gather foil together and remove along with weights. Continue to bake crust until it is thoroughly golden, about 15 minutes. Remove to a wire rack and let cool a few minutes before filling.
  • Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly.
  • Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours.
  • In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
  • While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
  • Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish))
  • Prep Time: 5 minutes
  • Inactive Prep Time: 30 minutes
  • Ease of preparation: intermediate
  • Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes.
  • When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute.
  • Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use.
  • Yield: 1 1/2 cups
  • Prep Time: 8 minutes
  • Ease of preparation: easy

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES



Double Chocolate-Irish Cream Cupcakes image

I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!

Provided by asteingruby

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk
¼ cup Irish cream liqueur (such as Baileys®)
¼ cup strong brewed coffee
6 ounces semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g

DOUBLE CREAM



Double Cream image

Rosie Lee's was a tea-house opposite the University of Ottawa. Atleast once a week, 'the girls' would all troop over there at around 4 and have a proper 'Cream Tea'. Scones dolloped with double cream and preserves were always on the menu, along with a perfectly brewed cup of Earl Grey. Perfection.

Provided by evelynathens

Categories     European

Time 1m

Yield 1 cup

Number Of Ingredients 2

1 cup heavy cream
1 tablespoon buttermilk

Steps:

  • In a jar with a lid, combine cream with buttermilk and shake, covered tightly, for 1 minute.
  • Let mixture stand, wrapped in a thick towel, at room temperature for 12 hours, or until it is very thick, but still liquid.
  • Serve with scones and strawberry or raspberry preserves.

Nutrition Facts : Calories 827.1, Fat 88.2, SaturatedFat 54.9, Cholesterol 326.7, Sodium 106.2, Carbohydrate 7.4, Sugar 1, Protein 5.4

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