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wellington womble

Double cream

Suggestions for use of please. Either needs to be sweet and freezable, or savoury. No partially cooked eggs (I'm not cooking something I can't eat!) I have about 3/4 of a pint.
Nick

It will just freeze happily as is.
Jamanda

Aren't you meant to whip it first, then it freezes fine?

Otherwise you can make a sort of mock ice cream which is just fruit, sugar and cream.
wellington womble

It doesn't. It goes all grainy when you defrost it - I tried it with pints of the stuff leftover after the wedding, and it wasn't just wasn't very nice defrosted.
cab

Could always turn it into butter.
gil

Ice cream, by the 'not a custard' method
Somewhere in the recipe database, I think.

Off the top of my head

300ml cream, whipped with
3oz icing sugar
enough cocoa powder to make it dark brown, or some ground almonds [both seem to give it body and make it scoopable]

it's in here
Nat S

Fool?
Gervase

Fool, defo. Find something sharp/tart to mix with it, add some sugar and whisk to within an inch of its life. Lovely.
Rob R

Where has my post gone? A PM would have been appreciated.
Brownbear

Rob R wrote:
Where has my post gone?


You have to post earlier for Christmas.
Mary-Jane

Rob R wrote:
Where has my post gone? A PM would have been appreciated.


Oh dear...
Rob R

Mary-Jane wrote:
Rob R wrote:
Where has my post gone? A PM would have been appreciated.


Oh dear...


Oh dear?

P.S. I've just had a PM. I'm still unsure of the reasons but I was notified that it was done.
oliveoyl

It's fine frozen as is to be used in soups.
ros

Ganache
welsh lamb

Someone on here (pos Sally in Wales??) posted a great recipe for Lemon merigue ice cream (sorry I cannot find using search)
Consisted of lightly whipped cream, mixed with good quality lemon curd and crushed merigue (I add a shot glass of lemonchello too Wink ) and freeze.
Take out of freezer 20 mins before serving.
sally_in_wales

welsh lamb wrote:
Someone on here (pos Sally in Wales??) posted a great recipe for Lemon merigue ice cream (sorry I cannot find using search)
Consisted of lightly whipped cream, mixed with good quality lemon curd and crushed merigue (I add a shot glass of lemonchello too Wink ) and freeze.
Take out of freezer 20 mins before serving.


yep, thats the beastie, really easy and keeps well in the freezer, you can just take a slice off as you want it. Excellent tip about adding limoncello, hadnt thought of that!
welsh lamb

The limonchello makes it a softer consistency as well as adding a kick tongue8
Its a lovely recipe which I have made many times ( I always buy too much cream Embarassed ) so many thanks for posting Sally thumbleft
Gill

I've got some double cream too which was going into a pumpkin pie... then His Lordship knocked my carefully puréed pumpkin out of the fridge and all over the kitchen floor.

Mad
VSS

lurve pumpkin pie!
AnnaD

You could always use the cream as a pasta sauce base, or added to suteed cabbage along with some mustard.
wellington womble

Can't have lemon curd (unless I buy it. Never found a good one, bought) Might try soup - any suggestions.

Ooooh - cream of mushroom. Yum!
bernie-woman

wellington womble wrote:
Can't have lemon curd (unless I buy it. Never found a good one, bought)


Try Sainsburys Taste the Difference Sicilian one - I am told that it tastes like homemade
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