Double Cream
The Washington Post, April 18, 2007
- Course: Condiment
Summary:
Emily Luchetti says "it's a shame that English double Devon cream is difficult to find in the United States," so she created this recipe as a substitute.
The cream may be made up to 8 hours ahead and refrigerated. If it is made more than 1 hour ahead, it may need to be lightly rewhipped before using. Serve on warm scones and fresh fruit.
Makes about 4 cups
Ingredients:
- 3/4 cup mascarpone cheese
- 1 1/2 cups heavy cream, well chilled
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar
- Small pinch kosher salt
Directions:
In a large bowl, using a hand-held mixer or whisk, combine all the ingredients, beating until the mixture holds its shape. Cover and refrigerate until ready to serve.
Recipe Source:
Adapted from her "Classic Stars Desserts" (Chronicle, 2007).
Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
© The Washington Post Company
