Looking at a recipe that calls for Double Cream. I can get something called Double Devon Cream which apparently is different than clotted cream. This begs the question is Double Devon Cream a reliable sub for Double Cream or are these the same item?
It has a higher fat content than US heavy cream right? In the store, I've seen double devon cream right next to clotted cream which is why I was confused. See the links for the products I see in my local grocery.
Sorry I am in the US. So I guess my question is now what would be my best option for double cream. The double Devon or a heavy cream.
Thank you for your advice.
I am making Nigella Lawson's Nutella cake. It is easily googled.
So the double Devon cream I linked to worked just fine.
I purchased "English Double Devon Cream" from Devonshire, Eng., but it was took thick to spread, even after trying to mix it up to a spreadable consistency. I opened it well before its use-by date. What would have helped? Would "clotted cream" have been softer so that I could have had mounds of cream?