@foodpickle http://t.co/skiCTiH I'd love to try this but am balking at the 8C heavy cream. Any ideas on how to lighten it w/o losing taste?
Cynthia is a trusted source on Bread/Baking.
Perhaps half stock, half cream?
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For what it's worth, it does say the recipe serves 12, so it's only 2/3rds of a cup of cream per person.
Eight cups heavy cream? Wow. I'd sub in either milk thickened with a little cornstarch or flour; some cottage cheese or ricotta (being careful when heating so it doesn't curdle), or the old standby, evaporated skim milk.
June is a trusted source on General Cooking.
I think I'd start by subbing light cream for the heavy. Using stock would probably taste great, but it would definitely alter the flavor profile the creator of the recipe intended.
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Well played. You deserve a cookie.
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