Ingredient: Double cream
Category: Dairy - Cream
Season: All
When cows’ milk reaches the dairy, it contains a liquid substance called butterfat, and this, when it’s skimmed off the surface of the milk, is cream, or what we know as double cream.
It is extremely rich with a minimum fat content of 48%.
Because of this it can stand being boiled in cooking without separating, and can be whipped to a fluffy, spreadable consistency.
When whipping double cream, you have to be extra careful, as over-whipping can give a grainy, slightly separated appearance (and if you really over whip it, you’ll end up with butter).
One of the ways to prevent this happening is to add a couple of tablespoons of milk per pint (570 ml) of cream and, if you are using an electric hand whisk, make sure that you turn the speed right down when it looks thick enough.
Double cream is also rich and luscious served just as it is, chilled, as a thick pouring cream.
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