Excessive amount of double cream: what to do with it?

[mindutopia]

I bought a lot of double cream for Christmas, some of it for Christmas pudding, some for other things. We ended up not eating the Christmas pudding (no one had room, I tried for 3 days! 😂). What could I do with 600ml of double cream? Goes out of date on Sunday. I think I could freeze it (?) but we’re moving house in February, so will need to defrost freezer by then. Oh and we’re doing vegetarian meals for January. Some sort of pudding? I’m not sure anyone can stomach the Christmas pudding at this point!

Lemon posset! Sooo delicious and easy.

Chocolate truffles
Carbonara
Cullen skink
Cocktails
Coffee
Eton mess

Lemon syllabub

I had this last year so I whipped it, folding in crushed ginger nuts and stem ginger to one, lemon curd and crushed meringue to another and meringue, chocolate chopped into fine bits and hazelnuts into another.

I froze them all in loaf tins and just cut slices as I needed to for desserts.

Put it in porridge and milkshakes, have it with fruit, whipped or otherwise. Just indulge

Long ago I worked in a posh hotel

One if the dishes they turned out at banquets was tapioca (frogspawn)

Which I thought very odd but I suppose the blokes had it at boarding school.

Occasionally I had some

Fantastic made with double cream and vanilla by the chef pâtissier.

@Rainbows89

White Russians?

Definitely White Russians, have a huge pot of double cream here for them 👍🏻

whipp it up and then freeze in ice cubes, you can then add a few of these cubes to sauces for your meals or even drop one into a coffee, or once whipped pipe it out nicely and then freeze that and then use on top of puddings etc fruit and merangue (sp)

@Waftypants

Get a spoon

This, no need to get complicated

Indulge in some hot choc or coffee with cream.

Macaroni cheese

Fruit fool of some type (cherry is my favourite).

Butter and brandy alexanders. To make butter put the cream in a food processer and blitz.

You can make flavoured butters eg garlic butter, chili butter, herb butter then freeze in ice cube trays so you can just stick one on a steak.

Have you got any mashable veg, turnips, swede, carrots etc? Make a mash using generous amounts of cream, either eat or freeze for later.

Turnips are my favorite to do this and the classic is obviously creamed potato.

Dauphinois potatoes.

Sliced up spuds, a splodge of garlic from a tube, or freshly pressed, mix milk with cream, slay and pepper. Chuck in the oven for an hour or so. Absolutely

If you have an Instant Pot you can make clotted cream.

I froze mine in Ice cube trays. I will drop them into home made soup.

Jamie Oliver's semi freddo is amazing ice-cream and no need for mixing repeatedly. Best vanilla ice cream and I don't even particularly like the stuff.

@elvislives2012 great idea! Do you need to whip it first?

[quote Tinseltrauma]@elvislives2012 great idea! Do you need to whip it first? [/quote]
Only if you want it whipped. The little cubes means I always have a little bit to add to soups etc.

Thanks @elvislives2012 , I'll be thanking you in my head every time I use one of those cubes!

@Tinseltrauma

Thanks *@elvislives2012* , I'll be thanking you in my head every time I use one of those cubes!

Ha! I freeze everything!! Blocks of cheddar cheese go in too. We live quite rurally so no shop nearby and I hate wasting food!

Semi-freddo or dauphinois