Prep 8 mins
Cook 0 mins
From a long-time friend's cookbook compilation.
- In the bowl of an electric mixer, beat the cream and lemon juice on medium speed until it begins to thicken, approximately 3-4 minutes. Do not scrape the sides of the bowl while mixing.
- Turn the mixer to high and beat another bew minutes. You wil have a curd-like cream on top and thick cream underneath. Mix together gently. It will have the consistency of pudding before it is set.
- Serve cold with ripe berries or where ever your imagination takes you.
Worked for me! This whipped up lovely, I had no problems with it. I used fresh lemon juice and served it on top of Recipe #183806 with strawberry jam. Sooo good.
1 - This recipe is for soured WHIPPED cream. Not 'CLOTTED' cream which is very diferent. https://fearlessfresh.com/how-to-make-clotted-cream/ 2 - with Whipped cream it is very important to pre-chill the cream, bowl & whisk/mixer. For best results also try to find cream that is NOT 'ultra pasturized'
I made this to go with some scones last night and it was very nice! It never separated into the two parts, but still turned out fine! Thanks for sharing!