By Antony Worrall Thompson
Single cream has too low a fat content (18 per cent) for whipping, but is useful to top desserts or enrich soups, savoury dishes or sauces.
Asparagus with pearl barley and bacon
Cream roasted swede soup
Black pudding sausage roll
Creamy tomato soup
Scrambled eggs with smoked salmon and brioche
Green tea panna cotta with cardamom tuile biscuits
Chocolate tart with white chocolate sauce
American baked cheesecake
Coffee and walnut cake
Homemade Irish cream
Real proper custard
Be careful when adding single cream to hot dishes - let the dish cool slightly first. Don't bring the mixture to the boil once you've added the cream as this will cause it to curdle.
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