Double Cream
"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."
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
2 1/2 cups
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
directions
- 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.
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Reviews
-
I've never had real clotted cream, so I don't feel qualified to give five stars... but this was easy to make, tasted great on scones #43098 (and probably would on others too :P) and held it shape for days. I think I rewhipped it once, after almost a week. (I decided the experation date should be the first of the experation dates of the ingredients, so a keeping it for a week was quite safe.) -
Oh, so bad. Oh, so good. Didn't have any problem with keeping cream nicely whipped and presentable...no re-whipping required, even after several hours!
RECIPE SUBMITTED BY
P48422
United States
