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Double cream!
by susan • Sat 21 Jun 2014 16:05

Does anyone know if you can buy the equivalent of British double cream? I have tried all the brands of 'creme entire' but not only does it not taste the same but it also has different characteristics in cooking. Failing that has anyone any tips on freezing double cream. We tried it but it went very grainy when defrosted!

susan
35
Sep 2008
Re: Double cream!
by virtdave • Sun 22 Jun 2014 01:24

You might try mascarpone (which I've found in most big markets in France), adding a small amount of regular French cream if the mascarpone you buy is a bit too heavy.

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virtdave
1117
Sep 2008
Re: Double cream!
by susan • Sun 22 Jun 2014 09:51

Good idea, I will try it. Thanks

susan
35
Sep 2008
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