Double cream ?

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Double cream ?

Post by BLAKEVINE on Sat Nov 30, 2013 2:00 pm

Calling for any advice on what best to use in place of double cream please? Otherwise I won't be able to make Delia's Truffle torte......
thanks. K.
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Re: Double cream ?

Post by noodles on Sat Nov 30, 2013 2:48 pm

Here is what Nigella's team has to say   http://www.nigella.com/kitchen-queries/view/Double-Cream-in-France/2463
I tend to use creme fraiche in most of the desert recipes I have that require double cream

Talking of Nigella ...and I don't want to get in trouble for going off topic... but it seems Nigella's recipes may have had an ingredient or two that keep her so cheerful and  are not always listed! lol! 

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Re: Double cream ?

Post by Richard T on Sat Nov 30, 2013 3:21 pm

Nigella says use the ones in the small square boxes which is, in effect, long life cream. It's perfectly acceptable although I prefer the stuff you find in the chiller section. I think the brand name is Bridel and it usually comes as a pack of two plastic cartons.

In fact this is it:


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Re: Double cream ?

Post by Le-Dolly on Sat Nov 30, 2013 3:38 pm

noodles wrote:Here is what Nigella's team has to say   http://www.nigella.com/kitchen-queries/view/Double-Cream-in-France/2463
I tend to use creme fraiche in most of the desert recipes I have that require double cream

Talking of Nigella ...and I don't want to get in trouble for going off topic... but it seems Nigella's recipes may have had an ingredient or two that keep her so cheerful and  are not always listed! lol! 

Naughty, Naughty, keep that up and you will have to do lines.

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Re: Double cream ?

Post by Amber on Sat Nov 30, 2013 5:00 pm

lol! Very good, Le-Dolly!

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Re: Double cream ?

Post by BLAKEVINE on Sat Nov 30, 2013 6:14 pm

....having looked at Nigella (her advice that is not her added ingredients) I think I'm going to try the creme entiere (sorry but I'm still struggling with the accents thing) with mascapone to make it a bit richer......sorry, but, I still prefer Delia.........and her torte.........thanks !.Kx
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Re: Double cream ?

Post by noodles on Sat Nov 30, 2013 6:25 pm

I apologise if I was a little flippant... if I am ever unsure of any cooking methodology I google a Delia recipe as I have never failed if I follow one of her recipes to the letter.
Bon Courage flower
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Re: Double cream ?

Post by maryr on Sat Nov 30, 2013 7:39 pm

Some tips on whipping cream

Cream for whipping must have 30% fat content
It must be well chilled before whipping
Whisk slowly at first then increase the speed as the cream thickens.
Cremefixe can be whisked in at the end to stabilise the cream.
Store whipped cream in a plastic container in the fridge. before securing the lid place a white paper napkin between the lid and the box and this helps to keep the cream firm.

Cremefixe is available in sachets at most supermarkets
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Re: Double cream ?

Post by BLAKEVINE on Sat Nov 30, 2013 9:26 pm

I dont think you were flippant at all Noodles; I thought you were very funny ! God bless Nigella and Delia. K.
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Re: Double cream ?

Post by maryr on Sat Nov 30, 2013 10:45 pm

Nigella's popular 'Ham in Coke' recipe takes on a whole new meaning!
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Re: Double cream ?

Post by Inkflo on Sun Dec 01, 2013 12:56 pm

noodles wrote:I apologise if I was a little flippant... if I am ever unsure of any cooking methodology I google a Delia recipe as I have never failed if I follow one of her recipes to the letter.
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I agree, I've tried recipes from everywhere, but I always go back to Delia and Raymond Blanc.

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Re: Double cream ?

Post by Amber on Sun Dec 01, 2013 10:00 pm

When I use Chantilly Fixe it says you add 50 gms of sugar, which is fine if making a sweet dish - does anyone know if it works without the sugar?

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Re: Double cream ?

Post by maryr on Mon Dec 02, 2013 9:41 pm

Even for desserts or Irish Coffee I never add sugar to whipped cream when adding crèmefixe.
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Chantilly fix

Post by Inkflo on Tue Dec 03, 2013 11:47 am

maryr wrote:Even for desserts or Irish Coffee I never add sugar to whipped cream when adding crèmefixe.
Neither do I.

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Re: Double cream ?

Post by Amber on Tue Dec 03, 2013 7:06 pm

That's great - I was just following instructions Smile but wasn't keen on the slightly sweet taste (as bad as the sweet sliced bread over here!)

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Re: Double cream ?

Post by noodles on Tue Dec 03, 2013 7:21 pm

Sorry, I am once again going off topic but ...
as bad as the sweet sliced bread over here!
 I have actually conducted experiments and after weeks... and it is weeks.. this stuff finally goes mouldy, but never stale... weird stuff Shocked   Not  saying that UK massed produced bread is any better by the way.
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Re: Double cream ?

Post by simmo on Tue Dec 03, 2013 10:04 pm

Hi Folks
I always wondered why Nigella seemed a happy soul,and now I know. I  thought she was a bit heavy handed with the ingredients, but i thought it was flour. 
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Re: Double cream ?

Post by Inkflo on Wed Dec 04, 2013 11:50 am

Our local farm shop used to sell the most delicious thick farm cream, but sadly, he's gone out of business.

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Re: Double cream ?

Post by redburmese on Thu Dec 05, 2013 7:38 pm

Your local farm or butcher come bakery will sell creme firmier [top of the churn]no need to whip thick as it comes ,and great for cakes ect .
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Re: Double cream ?

Post by Inkflo on Thu Dec 05, 2013 7:47 pm

redburmese wrote:Your local farm or butcher come bakery will sell creme firmier [top of the churn]no need to whip thick as it comes ,and great for cakes ect .
Thanks Red, I'll ask for that next time.

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