Tuesday, October 26, 2010

Using our milk...

Devonshire Cream also known as Clotted Cream

Make the real thing by putting heavy whipping cream in a double boiler until it is reduced by half, remove it from heat and let it stand for 2 hours then refrigerate it for at least 12 hours. Stir the "crust" down into the cream--the BEST!

te Recipe..
5 ounces cream cheese, softened
1 cup heavy cream, whipped
1 tablespoon heavy cream, reserved
1/2 cup confectioner's sugar, sifted

Beat softened cream cheese, sugar, and one tablespoon reserved cream with a hand mixer until smooth. With a spatula, gently fold in the whipped cream. Do not over mix. It will be a bit lumpy. This is so easy for the children to do! Enjoy!

Here's another recipe...

Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes.

Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

  • 1/2 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup chilled sour cream
  • 1 cup chilled whipping cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract

Makes 3 cups.

Read More http://www.epicurious.com/recipes/food/views/Devonshire-Cream-15350#ixzz13ZE5l34K

Another Recipe:

4 ounces mascarpone

1 cup (240 ml) heavy whipping cream

1 teaspoon pure vanilla extract

1 or 2 tablespoons granulated white sugar

Zest of lemon or lime (optional)

Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream. Use right away or cover and refrigerate the cream until serving time.

Makes about 1 1/2 cups.

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

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