DOUBLECREAM RECIPES
DOUBLE CREAM RECIPE - FOOD.COM
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.
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 1/2 cups
Number Of Ingredients 6
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.
Nutrition Facts : Calories 411.3, FatContent 39.7, SaturatedFatContent 24.7, CholesterolContent 146.9, SodiumContent 102.8, CarbohydrateContent 13.2, FiberContent 0, SugarContent 10.3, ProteinContent 2.2
DOUBLE CREAM RECIPE - FOOD.COM
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.
Total Time 1 minutes
Prep Time 1 minutes
Yield 1 cup
Number Of Ingredients 2
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, FatContent 88.2, SaturatedFatContent 54.9, CholesterolContent 326.7, SodiumContent 106.2, CarbohydrateContent 7.4, FiberContent 0, SugarContent 1, ProteinContent 5.4
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DOUBLE CREAM RECIPES - BBC FOOD
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DOUBLE CREAM - THE WASHINGTON POST
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