Clotted Cream is NOT the same as double cream. The nearest US equivalent of double cream is Heavy Whipping Cream. When I am narrowboating in the UK is use double cream in any recipe that I would have used Heavy Whipping Cream back in the states. One of my favorites is Spaghetti Carbonara. The double cream makes a really luscious alfedo sauce.
If I had to freeze the double cream to preserve it, I would whip it first, and drop dollops into a baking sheet and then freeze. After a day or so, I would then put the dollops into a sealed container for later use atop desserts or in Irish Coffee!
Clotted Cream is a cooked product. http://en.wikipedia.org/wiki/Clotted_cream
Slather it on your biscuits. Or make scones and invite friends over! Here's one of my autumn favorites: http://www.food52.com/recipes/7385_butternut_sage_scones You can substitute pureed pumpkin for the butternut squash puree, if you like.
Hi, since this is a U.S. site, many people here don't know what double cream is (but I'm sure some do.) We can't get cream with that high a butterfat content in the U.S. so our recipes don't call for it.
How about an easy chocolate cake a UK blogger adapted from a Nigela Lawson recipe?
http://www.foodbeam.com/2008/10/28/les-eclats-de-nuages-tintinabuleraient-cake-fondant-ultra-chocolate/
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If I had to freeze the double cream to preserve it, I would whip it first, and drop dollops into a baking sheet and then freeze. After a day or so, I would then put the dollops into a sealed container for later use atop desserts or in Irish Coffee!
Clotted Cream is a cooked product. http://en.wikipedia.org/wiki/Clotted_cream
How about an easy chocolate cake a UK blogger adapted from a Nigela Lawson recipe?
http://www.foodbeam.com/2008/10/28/les-eclats-de-nuages-tintinabuleraient-cake-fondant-ultra-chocolate/