Double cream substitue

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chick_chick

Double cream substitue

Hi everyone.

I live in Italy and I'm attempting to make Delia's recipe of Steamed Panettone Pudding. However, double cream is required and it's impossible to find it in any supermarket.

Do you think it mascarpone could be a decent subsitute as it has the same fat percentage as double cream?

avatar
JaneMR

Double cream substitute

I would think that mascarpone should work, though it may be a little thicker - thin with a little single cream maybe? though there is enough milk to do that job. It may of course taste a little different, though not a lot I would guess.

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Wendy

Mascarpone

I too, live in Italy and can't get double cream so I always use mascarpone where double cream is indicated but sweetened a bit on the advice of my Italian friend. I've never made the steamed panettone pudding so can't advise on that so you'll probably find this unhelpful! All the best

Wendy

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Nausea Bagwash

Double cream

My mother used to have a gadget which forced full cream milk and unsalted butter through a sort of pump to make double cream. It worked very well and depending on the amount of butter in the mix ir would whip. It tasted pretty good too. I wonder if you could use a powerful stick blender or liquidiser to achieve the same result?

Failing that I found this quote on the internet. Whether you have the facilities is another story. It would also depend on whether you could get hold of un-homogenised whole milk.

"In less technical times, milk was poured into shallow pans and the cream rose naturally to the top. In Britain, cream that was skimmed from the top after 12 hours was called cream or single cream. Cream that wasn't separated until 24 hours had elapsed was called double cream."

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Nausea Bagwash

AHA! FOUND IT!

I knew if I harrassed Google enough I'd get there!

This apparently comes from the Braun food processor handbook.

"100ml/4oz warm milk 150g/5oz just melted unsalted butter (double cream) OR 100g/4 oz unsalted butter
(whipping cream) OR 75g/3 oz unsalted butter (single or pouring cream)

Put ingredients in the work bowl of the food processor and process until fully blended. Chill before
use, then stir or whip as required.

Makes about 225ml/8oz cream "

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Wendy

FAO Nausea

Morning Nausea, Happy New Year!

I was interested to read about the recipe for cream you so kindly posted from the Braun processor handbook. I tried Googling it without success so can you tell me does the milk have to be fresh, UHT,whole or semi-skimmed or doesn't it matter? I use UHT semi-skimmed.

Thanks

Wendy

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Nausea Bagwash

Wendy

Hi Wendy, have replied on your other thread.

Nausea

 
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