Double cream recipes?!
I have some double cream left over in the fridge that needs using by today. Does anyone have any recipe ideas that aren't too difficult, involving double cream? I have approximately 300ml
Thanks
Answers: Hi,
I have some double cream left over in the fridge that needs using by today. Does anyone have any recipe ideas that aren't too difficult, involving double cream? I have approximately 300ml
Thanks
CROWDIES
50G/2 OZ MEDIUM OATMEAL
300ML/10 FL OZ FRESH DOUBLE CREAM
60ML/4 TBSP/CLEAR HONEY
45ML/3 TBSP WHISKY
350G/12 OZ FRESH RASPBERRIES OR STRAWBERRIES OR ANY OF YOUR CHOICE
1. PLACE THE OATMEAL IN A GRILL PAN ( without the rack) AND TOAST UNTIL GOLDEN BROWN, TURNING OCCASIONALLY WITH A SPOON.
2. WHIP THE FRESH CREAM UNTIL SOFTLY STIFF, THEN STIR IN THE HONEY,WHISKY AND COOL OATMEAL.
3. PICK OVER THE FRUIT THAT YOU ARE USING, RESERVE A FEW FOR DECORATION.
4. LAYER UP THE FRUIT AND FRESH CREAM MIXTURE IN FOUR TALL GLASSES, COVER WITH CLING FILM AND REFRIGERATE.
5. ALLOW TO COME TO ROOM TEMP FOR 30 MINUTES BEFORE SERVING. DECORATE WITH RESERVED FRUIT.
SERVES 4.
PEPPERMINT CREAMS;
454g/1 lb icing sugar
pepermint essence to taste
1 egg white
2 tbsp double cream
1. Sieve the icing sugar into a bowl and make a well in the centre. Mix together a few drops of peppermint essence,the egg white and cream.
2. Add to icing sugar to form a stiff paste and add more peppermint essence, if necessary, while doing this.
3. Knead the mixture and roll out on a board dusted with icing sugar.
4. Cut out with small cutters or cut into squares with a knife. Place on a wire tray and leave overnight to dry.
Why not make syllabub (an old English dish)? Just whisk up the cream with some chopped fruit (strawberries/raspberries/blueberries) and a tad of your fave liqueur. You can leave out the alcohol if kids are eating! It makes a lovely light dessert, but unfortunately it's BAAAD for the figure!
Make milk shake. Add sugar, chocolate mix and an egg.
Whip it until medium-soft peaks form. Then add 1-2 tsp of your favorite liquer. Use it to top bowls of fresh fruit. I like strawberry, but any berries or pineapple will do!
OR how about a quiche, a strata or a (what's the name of those crustless quiches that have a lot of veggies in them? I can't think of the word, sorry, but maybe you konw what I'm talking about :)
This is a Nigella Lawson recipe that i have tried and it is lovely!
Honey semifreddo recipe
Serves 6-8
Ingredients
1 egg
4 egg yolks
100g best-quality honey, plus 3 tablespoons or so for serving
300ml double cream
25g pine nuts, toasted
Method:
1.Line a 900g/1 litre loaf tin with clingfilm. Beat the egg and egg yolks with the honey in a bowl, over a saucepan of gently simmering water, until the mixture is pale and thick. I use a wire balloon whisk for this, but if you feel like a bit of culinarily aided whirring, it will certainly be quicker with a hand-held electric whisk.
2.Whip the double cream until thick, and then gently fold in the egg and honey mixture. Pour into the prepared loaf tin, and cover carefully with cling film before putting it in the freezer for about 2-3 hours.
3.When it is ready to serve, turn out the semifreddo onto a suitably sized plate and drizzle with honey, and sprinkle with the toasted pine nuts, before slicing. It thaws quickly as it stands, but that is part of its heavenly-textured charm.
Make a Chantilly Cream. Really basic and really delicious.
Into your 300ml double cream scrape 1 vanila pod and add 60g castor sugar.
Whisk it all together until you have very soft peaks. Under whisk it if anything as going too far will give a mess!
Serve with poached fruits, apple crumble, chocolate mousse or my favourite - fig tart.
Vanilla ice cream
Serves 4
Preparation time over 2 hours
Cooking time less than 10 mins
Ingredients
2 vanilla pods
500ml/16fl oz double cream (see tip)
70g/3oz sugar
3 egg yolks
Method
1. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, add the sugar and stir to dissolve it.
2. Whisk the egg yolks in a large bowl then strain the cream onto them, stirring constantly.
3. Pour the ice cream into another bowl through a fine sieve and whisk in the vanilla seeds. Pour into an ice cream maker or large freezer proof dish. Freeze until set. It normally takes around 2 hours.
Tip: Due to the absence of milk in this recipe, the ice cream does not crystallise in the freezer bowl. So there s no need to stir it. Ideal for anyone without an ice cream maker.