Double Cream

Submitted by P48422

"I love clotted cream from England, but it's hard to get here in the US. I found this recipe in a book from the Stars Restaurant, and it comes as close as anything I've tried to real clotted cream. This is a great (IMO, essential) spread for scones and muffins."

 

• Ready In: 5mins
• Ingredients: 6
• Yields: 2 1/2 cups

ingredients

• 4 ounces mascarpone cheese
• 1 cup heavy cream, plus
• 2 tablespoons heavy cream (not ultra pasteurized)
• 1⁄2 teaspoon vanilla extract
• 2 tablespoons sugar
• 1 pinch salt

directions

1. Put all the ingredients in a stainless steel bowl and whisk until the cream holds its shape.
2. Refrigerate the cream until ready to use.
3. Double cream should be used within an hour after it is made.
4. If you wait longer, you will need to re-whip it slightly.

Reviews

[Mizzle]

I've never had real clotted cream, so I don't feel qualified to give five stars... but this was easy to make, tasted great on scones #43098 (and probably would on others too :P) and held it shape for days. I think I rewhipped it once, after almost a week. (I decided the experation date should be the first of the experation dates of the ingredients, so a keeping it for a week was quite safe.)

 

[kimberlynewport]

Oh, so bad. Oh, so good. Didn't have any problem with keeping cream nicely whipped and presentable...no re-whipping required, even after several hours!