What to do with Double Cream?

[Kayzr]

I got 600ml double cream to make some white chocolate truffles. I couldn't remember how much I needed so just got a huge tub. I only needed 2 tbsp so I have loads left.

I don't want to make anymore truffles as I have made about 50 for presents and I am slightly bored of them
now.

What else can I do with it?

You can freeze it if you lightly whip it.

Or, use to deviant effect.

Quick and easy pasta sauce. (albeit very fattening). Saute some onions and mushrooms in butter/olive oil. Stir in generous amount of double cream.

If anyone likes coffee with milk in your house substitute cream for the usual milk.

My mum just freezes it without whipping it - we've all lived to tell the tale.

I think I feel a bit nauseous at Nicky's suggestion though....

Make Nigella's peanut butter fudge sauce

Ah, go on Paolo!

An early Christmas present for the DH/DP/random gent.

The peanut butter fudge sauce sounds really yummy.

Nicky, usually the deviant usage would be good but DH has man flu.

I think I've got some just-about-to-go-off single cream in the fridge, Nicky - I'll see if DH is up for using it up. Never let it be said that romance is dead in our house

Sorry for hijack Kayzr

Kay - manflu will magically disappear on production of items for deviant usage. However, if it was my dh I'd give him a wide berth what with the germs.

Mmm, Paolo, almost-off cream. Bleugh! Reminds me of the time when I was 16 and tried to use yogurt in a, ahem, erotic act with bf. It was a Fruit Corner. Never again.

SOrry for lowering tone of perfectly innocent thread.

thoroughly recommend this white chocolate cheesecake recipe from Dizzy requires 500ml double cream.

It's fine hijack away

I am giving him a wide berth. I had it last week(still went to work and did all the kids stuff) and I do not want it again.

I don't know what you mean by 'it', but let's not go there. A great use for double cream is Lemon Posset. It is very easy to make, extremely easy to eat and goes straight to your waistline without passing go. I have found a James Martin recipe on this website which looks easy. A great pud for those who want something really rich, but don't like Christmas Pud.

Lemon pudding (a bit like Lemon Posset but even easier!)

Make a digestive biscuit crumb base: 6oz biscuits, crushed, mixed into 3oz melted butter. Press into bottom of flan dish.

Mix half a pint of double cream with one large tin condensed milk.

Extract juice from four lemons.

Mix lemon juice with cream/condensed milk mixture. Keep stirring as it thickens (it will thicken straight away, as you stir). When it's smooth, pour onto the biscuit base.

Keep in fridge. Best made the day before you want it - it gets thicker and yummier overnight.

Enjoy - it's our favourite family pudding, still going strong after about 30 years!!! Looks dead posh with grated lemon zest on the top.

Make syllabub - v. 1970s delish.

2oz caster sugar
finely grated zest of half lemon
3 tbsp lemon juice
150ml sweet white wine, Madeira or similar
290ml double cream

1. Warm the sugar, juices and zest gently until the sugar is completely dissolved. Allow to cool slightly.
2. Add the wine or Madeira.
3. Whip the cream to soft peaks. Fold in the wine mixture.
4. Pour into tall stemmed glasses and chill well.

Mix in crushed merigues (That's not spelt right [hmm[), 4 or 5 crushed Crunchies and some fruit, grapes or small oranges segements. Eat until sick.