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 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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