.... where I live.
So I am going to use mascarpone (plus a bit of sugar) as a sub cos the fat content makes it the nearest possible alternative.
Except, the tubs of mascapone are in mg and the recipe says ml for the double cream.
Do I just pack the mascarpone into my liquid measuring jug ? Or would 1mg =1ml anyway ?
Or maybe I should thin the mascapone with a little unwhipped whipping cream (which has the highest fat content for cream that I can get here) , make it into less of a solid and then measure it that way ?
Bloody hell, the recipe leads with how it's so simple it's not really worthy of the term "recipe" .... and already it's becoming horribly complicated, even before I gone to the supermarket let alone been let loose with a whisk.
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Food/recipes
double cream does not exist
66 replies
Atomik · 02/01/2016 00:22
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