Yet another French question for any French-speaking mners

[MrsFogi]

As usual I'm getting stuck with translations for ingredients. Can anyone tell me what double cream is (I keep getting home with creams that aren't quite double cream!).
Thanks

Creme epaisse I think. Creme fraiche will often do, won't it on this occasion MrsF?

Thanks Marina, no, creme fraiche won't do for this recipe.

Delia says "The best crème fraîche comes from a strictly controlled area of Normandy and has all the rich, luscious flavour that the area is famous for. If you open a pot and look closely at it, you can see the wonderful creamy-yellow colour of the real thing. The reason it is especially loved by cooks is it has a longer shelf life than double cream, so you can take a spoonful here and there, replace the lid and use it again."

HTH!

So you could pop to Normandy, I was thinking...are you in France then, MrsF? Should we call you MmeF?

So Delia reckons creme fraiche and double cream are the same thing? I've never thought they tasted the same...but maybe it's psychological.

I just googled Marina's creme epaisse and found this (also Delia - sort of ) - sounds just right for you!

Thanks JanH that is really informative (explains why I wasn't finding much in my local supermarket!).