Double Cream

Rosie Lee's was a tea-house opposite the University of Ottawa. Atleast once a week, 'the girls' would all troop over there at around 4 and have a proper 'Cream Tea'. Scones dolloped with double cream and preserves were always on the menu, along with a perfectly brewed cup of Earl Grey. Perfection.

• Ready In: 1 min
• Yields: 1 cup

Ingredients

• 1  cup heavy cream
• 1  tablespoon buttermilk

Directions

1. In a jar with a lid, combine cream with buttermilk and shake, covered tightly, for 1 minute.
2. Let mixture stand, wrapped in a thick towel, at room temperature for 12 hours, or until it is very thick, but still liquid.
3. Serve with scones and strawberry or raspberry preserves.