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Group: I have a question. I want to try a British recipe for pasta with bacon and peas. It calls for an ingredient that I'm not familiar with.

"Double Cream" I'm not sure if that's heavy whipping cream, creme fraiche or something else.

Does anyone know what a British chef would mean by "double creme?"

Thanks in advance.

Jonathan

This probably answers it all in one place: http://www.ochef.com/843.htm

My recipe calls for a stone of Channel Island Milk.

Admin wrote:This probably answers it all in one place: http://www.ochef.com/843.htm

I found that very interesting, thanks for the link.

Admin wrote:This probably answers it all in one place: http://www.ochef.com/843.htm

Thanks. I'll try heavy cream. The difference between 40% butterfat and 48% in a pasta dish where I use all of 2 tbs. of it won't make a difference. Thanks again.

Jonathan

bam bam wrote:My recipe calls for a stone of Channel Island Milk.

That's 14 pounds. It would probably go sour before you could get around to drinking (eating) it all!

Devonshire Cream comes in little jars, about 8 ozs., and has a consistancy thicker than mayo. Anyone know how it relates to "double cream"? (That's about 1/28th of a stone.)

Schuarta wrote: Devonshire Cream comes in little jars, about 8 ozs., and has a consistancy thicker than mayo. Anyone know how it relates to "double cream"? (That's about 1/28th of a stone.)

believe their sisters...

http://www.joyofbaking.com/DevonshireCream.html

then there's clotted cream...