double cream

[danoid]

hello once again and greets from the states

looking for some guidance on double cream.....i have seen many recipes, including a good one for mac and cheese, that call for this....i have found a few web sites that sell it here in the US and it either comes in 5.6 oz or 22 oz bottles.....from what i have seen, it looks like it pours like "regular" cream or milk...it is indeed true?? i thought that it would have a thicker texture, almost like creme fraiche.....

any help would be appreciated...thanks in advance!!

[joggerjayne]

Not as thick as creme fraiche.

[spudqueen]

I think that our double cream is what is called heavy cream in the states.

[danoid]

spudqueen......according to wikipedia, heavy whipping cream is 36% or more fat content, while double cream is listed at 48% fat content.....hmmmmmmm...and when i ask for double cream, more often than not, i get the "deer in the headlights" look for a response....

In A Pickle....so is fresh double cream pourable like milk??
i wonder if i could find a dairy or milk producer here in the states that does that or would be willing to do it...hmmmm...the mystery continues....

please check out this recipe

http://www.channel4.com/food/recipes/chefs/gor don-ramsay/gordon-s-macaroni-cheese-recipe_p_1 .html

or this

http://www.channel4.com/food/recipes/chefs/gor don-ramsay/vanilla-cheesecake-recipe_p_1.html

both of which contain goodly amounts of double cream

thanks to all for your thoughts!!!

[Jugglering]

Hiya Danoid

I agree with InAPickle... I would not use cream (any variety) in a dish with a cheese sauce - it would make it far too rich and fatty.... urggghhhhh....

I sometimes make a dish that has layers of parboiled seasoned potatoes, grated mature (you call this sharp) cheese and finely chopped onion with a couple of free range beaten eggs poured over... this can be improved by adding a little fresh milk or even plain yoghurt to the egg mix.... which makes it puff up beautifully. Just bake the assembled layered dish in a preheated oven 200 deg c for about 40 mins and serve up with simple steamed veg...

[danoid]

hey Pickle.....you were spot on with your observation about being "tarted up".....still want to try it, at least once......

thanks to all!!!