Double Cream Food

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

Ingredients

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

Ingredients

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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