By Nigella Lawson
Double cream is very rich with a fat content of 48 per cent. Its high fat content makes it the most versatile cream because it will withstand boiling and whips and freezes well. Take care not to overwhip double cream though, as it will turn grainy and start to separate – if you keep whipping you’ll end up with butter! In the US, double cream is known as heavy cream. You can also buy extra-thick double cream here, which is more of a spooning cream – the thickness is a result of the cream having been homogenised.
Bolognese sausage ragù with tagliatelle
Ten-minute tomato soup
Hearty chicken and chorizo broth
Really good kedgeree
Pancetta-baked eggs with a minted pea and feta salad
Double baked cheese soufflés
Chicken liver parfait with brandy
Tandoori king prawns with butter sauce
Thyme-buttered cabbage
Simple bread sauce
Dauphinoise potatoes
Classic lemon tart
Tarte au citron
Blood orange tart
Orange and almond cake
Celebration chocolate cake
Custard tart
Egg nog
Cherry chapel hat pegs
Bread sauce
Gingerbread latte fudge
Blueberry, almond butter and cream pancakes
Double cream will keep for up to five days in the fridge.
Serve double cream whipped or as it is alongside desserts, or use it as the basis for desserts such as mousse, crème brulée and cheesecake. Decorate cakes with stiffly whipped cream or use it to fill a Victoria sponge. Stir double cream into savoury dishes such as risotto or soup to add richness and flavour.
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