By Nigella Lawson
Double cream is very rich with a fat content of 48 per cent. Its high fat content makes it the most versatile cream because it will withstand boiling and whips and freezes well. Take care not to overwhip double cream though, as it will turn grainy and start to separate – if you keep whipping you’ll end up with butter! In the US, double cream is known as heavy cream. You can also buy extra-thick double cream here, which is more of a spooning cream – the thickness is a result of the cream having been homogenised.
Salmon and watercress tart
Smoked bacon, leek and roast garlic quiche
Watercress and pea soup
Kedgeree
Pancetta-baked eggs with a minted pea and feta salad
Celeriac remoulade
Dauphinoise potatoes
Thyme-buttered cabbage
Creamed Brussels sprouts
Cherry and ginger florentines
Chocolate cola cake
Chocolate roulade
Bread sauce
Double cream will keep for up to five days in the fridge.
Serve double cream whipped or as it is alongside desserts, or use it as the basis for desserts such as mousse, crème brulée and cheesecake. Decorate cakes with stiffly whipped cream or use it to fill a Victoria sponge. Stir double cream into savoury dishes such as risotto or soup to add richness and flavour.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
